Fermented Dairy Products Manufacturing Mastery Hub: The Indu

In the context of the Dahi manufacturing process as detailed in "The Complete Dahi & Lassi Manufacturing Course 2026," which microbial consortium is primarily responsible for the characteristic sourness and texture development, and what is the critical temperature range for its optimal activity during incubation?

When discussing lassi production from a manufacturing perspective, what is the most critical parameter to control during the churning/blending phase to achieve optimal emulsion stability and mouthfeel, particularly for ripened dahi-based lassi, and what is the underlying scientific principle?

In the context of advanced Dahi manufacturing, what is the significance of understanding the role of exopolysaccharide (EPS) producing strains within the starter culture, and how does their presence impact the final product's rheological properties and perceived quality?