Dadhi

Dadhi Dadhi (nomen Sanscriticum: scriptura devanagari द ध) est iogurtum sicut in India fieri solet. In India hodierna dadhi vel iogurtum e lacte boum, caprarum, bubalorum provenit. Linguis vernacularibus Indicis iogurtum Hindice दही dahī, Tamulice தய tayir appellatur. Dadhi ope bacteriorum Lactococci lactis, Streptococci diacetylactis, S. cremoris aliorumque producitur, atque interdum ope specierum quae ad iogurtum traditionis Turcici seu Bulgarici adhibentur (Lactobacilli delbrueckii subsp. bulgarici et Streptococci thermophili. Dadhi (iogurtum Indicum) sicut in patera fictilis in Manipur offertur Lingua Sanscrita dadhi iam millennio II a.C.n. carminibus Rigvedae saepe commemoratur, postea et libris classicis medicis Carakasaṃhitā (fortasse saeculi III) et Suśrutasaṃhitā (fortasse saeculi IV) necnon carmine didactico Aṣtāngahṛdayasaṃhitā (fortasse saeculi VI).[1] Dadhi in fabula populari Buddhistica quadam, in Jātaka servata, refertur, ubi cibus nutritivus salutarisque necnon magicus esse praetenditur.[2] Religione Hinduica dadhi in mixtura rituali pañcagavya ("quinque producta bovina")[3] et categoria mythica pañcāmṛta ("quinque alimenta immortalia") comprehenditur; religione Iainorum inter quattuor lacticinia enumeratur. Notae 1. Aṣtāngahṛdayasaṃhitā 5.29-30 versio Anglica (https://www.wisdomlib.org/definition/dadhi): Of sour digestion and taste, constipating, heavy, (and) warming (are) curds [viz., dadhi]; (they are) destructive of wind (and) generative of fat, sperm, strength, phlegm, hemorrhage, (gastric) fire, and cutaneous swellings. (As they are) appetizing, (they are) commended in anorexia, cold irregular fever, catarrh, and strangury; skimmed, however, in dysentery. 2. Jātaka 186 Versio Anglica interretialis (https://www.wisdomlib.org/buddhism/book/jataka-tales-e nglish/d/doc80349.html) 3. Śivapurāṇa 1.16.111-112 versio Anglica (https://www.wisdomlib.org/hinduism/book/shiva-puran a-english/d/doc225561.html) Bibliographia Si plus cognoscere vis, vide Iogurtum#Bibliographia Historica K. T. Achaya, Indian food: a historical companion (Dellii: Oxford University Press, 1994) p. 35 et passim ("curds") Alfred Hillebrandt, Vedische Mythologie. Vol. 1: Soma und verwandte Götter (Breslau, 1891) pp. 219-222 (https://archive.org/details/vedischemytholo03hillgoog/page/n234/mode/2up) A. A. Macdonell, A. B. Keith, Vedic index of names and subjects (Londinii: Murray, 1912) vol. 1 p. 338 (https://archive.org/details/vedicindexofname01macduoft/page/338/mode/2up), vol. 2 pp. 477-478 (https://archive.org/details/vedicindexofname02macduoft/page/476/mode/2up) Om Prakash, Economy and food in ancient India. Part 2: Food. Dellii: Bharatiya Vidya, 1987; 1a ed., titulo Food and drinks in ancient India (1961) pp. 37-38, 174 (https://archive.org/details/i n.gov.ignca.10960/page/n63/mode/2up) P. T. Srinivasa Iyengar, Pre-Aryan Tamil Culture (Maderaspatani: University of Madras, 1930) p. 61 (https://archive.org/details/prearyantamilculturesrinivasaiyengarp.t._206_u/page/n61/mode/ 2up) Anthropologica Mahadev L. Apte, Judit Katona-Apte, "Religious Significance of Food Preservation in India: milk products in Hinduism" in A. Riddervold, A. Ropeid, edd., Food conservation (Londinii: Prospect Books, 1988) pp. 89-96 Ranjita Rai, H. Nakibapher Jones Shangpliang, Jyoti P. Tamang, "Naturally fermented milk products of the Eastern Himalayas (http://14.139.206.50:8080/jspui/bitstream/1/6000/1/JEF-NF M%202016.pdf)" in Journal of Ethnic Foods vol. 3 (2016) pp. 270-275 Microbiologica Samia Afrin et al., "Physical, chemical and microbiological qualities of dahi collected from Bogra and Mymensingh district of Bangladesh (https://www.researchgate.net/publication/31879 5573_Physical_chemical_and_microbiological_qualities_of_dahi_collected_from_Bogra_and _Mymensingh_district_of_Bangladesh)" in Asian-Australasian Journal of Bioscience and Biotechnology vol. 1 (2016) pp. 134-140 M. M. Sarkar et al., "Chemical and bacteriological quality of popular Dahi available in some selected areas of Bangladesh (https://www.researchgate.net/publication/327187494_Chemical _and_bacteriological_quality_of_popular_Dahi_available_in_some_selected_areas_of_Bangl adesh)" in Bangladesh Journal of Animal Science vol. 41 (2012) pp. 47-51 H. N. J. Shangpliang et al., "Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan (http://14.139.206.50:8080/ jspui/bitstream/1/5991/1/Frontiers-2017-NFM-Bhutan%20%281%29.pdf)" in Frontiers in Microbiology (1 Februarii 2017) Praecepta 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) p. 331 (https://archive.org/details/b21528676/page/33 0/mode/2up) ("Nepal: Dahi") Nexus externi Vicimedia Communia plura habent quae ad dadhi spectant. "Dahi: An Ayurvedic View Of Yoghurt (http://ayurveda.alandiashram.org/ayurvedic-diet/dahi-anayurvedic-view-of-yoghurt)" apud Alandi Ayurveda "Dadhi: 22 definitions (https://www.wisdomlib.org/definition/dadhi)" apud Wisdom Library K. N. Sreeja, Dietetics and culinary art in ancient and medieval India: a study with special reference to Bhojanakutuhala (https://shodhganga.inflibnet.ac.in/handle/10603/145416?mode= full) (dissertatio 2016 Universitatis Calicutensis) Receptum de "https://la.wikipedia.org/w/index.php?title=Dadhi&oldid=3603687" Novissima mutatio die 31 Ianuarii 2021 hora 21:30 facta. Nonobstantibus ceteris condicionibus hunc textum tractare licet secundum "Creative Commons Attribution-ShareAlike License". Vide modos et condiciones.