Yes, dahi, also known as curd, is acidic.
Understanding Dahi's Acidity
Dahi's characteristic sour taste is a direct indication of its acidity. This sourness is primarily due to the presence of lactic acid, which is produced during the fermentation process. This process involves bacteria converting lactose (milk sugar) into lactic acid.
Here's a breakdown:
- Lactic Acid: The primary acid responsible for dahi's sour flavor and acidic nature.
- Fermentation: The process where bacteria convert lactose into lactic acid.
- Sour Taste: A key sensory indicator of acidity in dahi.
Key Points About Dahi and Acidity:
| Feature | Description |
|---|---|
| Acidity | Present due to lactic acid. |
| Taste | Sour taste indicates acidity. |
| Process | Produced through lactic acid fermentation. |
| Substance | Curd, also known as dahi, is an acidic substance. |
Therefore, based on the information that "Curd is an acidic substance" as it tastes sour, and this sour taste is due to the "presence of lactic acid in it", we can definitively say that dahi is acidic.
