Exploring the Hidden Aspect of Dadhi mastu (Curd whey) with Special Reference to Pharmaceutical and Analytical Sciences

Introduction

Dadhi is known to be one of the popular milk products in India. It is known to have the highest nutritive value and is considered to be a very good probiotic. Our ancient acharyas such as Acharya Bhavamishra has dedicated a separate chapter called Dadhi varga (cateogory of fermented dairy products) where all kinds of classification related to Dadhi and its therapeutic applications has been described in detail.¹

One among the classification under Dadhi comes Dadhi mastu. The supernatant liquid part of the curd is known as Dadhi mastu. This upper liquid portion is not only used as therapeutic or dietary purposes but is used in panchakarma therapies and in rasaushadhi preparations such as in preparation of Tuttha bhasmikarana (making of calcinated copper sulphate). Various acharyas have mentioned the significance of Dadhi mastu. Acharya Sushruta and Bhavamishra mentions the properties of mastu to be laghu (light) in nature. It is said to be vata shamaka (which pacifies vata dosha) and helps to mitigate agni. Acharya explains intake of Dadhi mastu relieves Glani (exhaustion), provides Balya (strength), kindles the agni and stimulates the desire for food and provides satisfaction to the patient. It is said to cause breaking or loosening of feces very quickly.^2,3 The author of Raj Nighantu also mentions about mastu under the chapter of kshiradi varga (milk and milk products group) where it is said that the mastu which is administered cures Trushna (morbid thirst), Gulma (phantom tumor), Pliha (splenomegaly) and Arsha roga (hemorrhoids).⁴

Though a lot of research work has published on Dadhi, research studies specifically focusing on Dadhi mastu in ayurveda has been limited. In this article, an attempt has been made to prepare Dadhi mastu in two different methods. Analytical methods that include organoleptic characters, pH, fat content and inorganic element analysis was conducted. 

Materials and Methods

Study includes preparation of Dadhi mastu using two different methods. Firstly, preparation of Dadhi was done on 23/10/24. Curd and milk were procured from a local market.

Method of preparation

To prepare Dadhi mastu, 200 ml of milk was boiled in a clean stainless-steel container and allowed to attain lukewarm state. It was divided into two samples. Then 5 gms of curd was added to each of them. This was mixed homogenously and was stored in an aluminum foil overnight. On the following day, the supernatant liquid portion was carefully filtered from the first sample in a gradual manner to a clean sterile container and was labelled as sample 1. Similarly, the second sample underwent filtration using a four layered clean cotton cloth. The resulting watery liquid was labelled as sample 2 and was stored in a clean sterile cloth to prevent contamination.

Figure 1: Showing the preparation of Dadhi mastu by two different methods. (a) 200 ml of milk taken. (b) 5 gms of curd added to the milk. Click here to View Figure

Observations and Results

Analytical study of both the samples were conducted in Drug Testing Laboratory for ASU drugs approved by GOK, KAHER’s Shri B. M. Kankanawadi Ayurveda Mahavidyalaya, Belagavi, Karnataka on 23/10/24. Analytical parameters and organoleptic characters were analyzed. The reports were received on 25/10/24.

Table 1: Organoleptic characters of both the samples of Dadhi mastu.

Table 2: Physico chemical standards of both the samples of Dadhi mastu.

Table 3: Inorganic element analysis of both the samples of Dadhi mastu.

Discussion

Though preparation of Dadhi mastu is easy and can be made in a short period of time, preparing this in large quantity is much difficult as the yield without filtration is relatively very less as compared to filtered one. Hence an attempt was made to conduct analytical study to see for any noticeable changes in both samples.

The physico chemical standards and inorganic element of both the samples seem to be similar. pH of sample 1 is 4.44 whereas in sample 2 is 4.30. The slight decrease in pH of filtered Dadhi mastu infers that the bigger globules of fats must have been trapped into the cloth while filtration. Some amount of impurities, low molecular weight compounds like nitrogen and particles such as smaller fat globules must have passed through the pores of cloth. Some of the proteins, polysaccharides and bacterial cells could also be partially removed during the phase of filtration. Organic acids such as lactic acid could have been remained in the filtrate which led to increase in free hydrogen ion concentration and making it more slightly acidic affecting its pH.⁵

Fat content of sample 1 is said to be 0.575% and that of sample 2 is 0.457%. Tsermoula et al. stated that whey liquid contains nearly 0.05% fats. It is composed of 66% non-polar lipids that contains triacyglycerols, diacyglycerols and 33% polar lipids which contains phospholipids, phosphatidylcholine, phosphatidylethanolamine, sphingomyelins, phosphatidylinositol and phosphatidylserine.⁶ Here the fat content in both the sample is present but the slight reduction of fat content in sample 2 might have caused the smaller fat globules, phospholipids and lipoproteins that have small molecular weight might have moved out. This will be beneficial in sthoulya (obesity) patients as it will be labelled under low fat diet. The phospholipids, which are the basic building blocks of milk fat globules, may have a positive effect on neurodevelopment and the body’s resistance to infections. Another health benefit is that the filtered Dadhi mastu aids in easy digestion process as compared to the unfiltered one. This is because the fat globules are guru (heavier) to digest. In case of individuals who already have mandagni (weak digestion), this excess fat accumulation if given as anupana without filtration can cause srotorodha (obstruction of bodily channels) and will impair rasa rakta (plasma to blood) formation. The smaller fat globules present in Dadhi mastu are laghu in nature. This helps in preventing kapha dominance and srotorodha thereby leading to easy digestion which ensures maximum and effective absorption without hampering the agni.

According to sources, curd contains 104 mg of potassium. Dadhi mastu is completely devoid of potassium. Presence of sodium promotes regulation of water levels in the body. It helps to regulate blood pressure as sodium is present in moderate amount as compared to Dadhi. Phosphate helps to generate energy on cellular level. It supports pH homeostasis in the body to prevent metabolic disorders.⁷

From a pharmaceutical point of view, for preparing Lakshadi kerathailam and Phala taila in large scale, the filtered Dadhi mastu would be highly appreciated. In large scale, the yield is more as compared to the unfiltered one.^8,9 Based on the ancient treatise Rasa Tarangini, Dadhi mastu is employed as a bhavana dravya (a liquid media used for levigation) in the process of shodhana (purification) of Tuttha bhasma (calcinated copper sulphate) for three days. While utilizing, filtered Dadhi mastu during the process may increase the quality of bhasma (calcinated ash) so that it can be used effectively for treatment purposes.¹⁰ Considering consumption aspect, Dadhi mastu is given as anupana along with Mrityunjaya rasa in case of Vataja jwara. In such case, filtered Dadhi mastu can be the best option to adopt.¹¹

Conclusion

A 4-layer cloth filtration system was indeed the likely cause of the fat content reduction and at the same time, it quite altered the acidity of the Dadhi mastu. This minor change in pH might mean that the process of filtering would bring the biochemical adjustments which may lead to the alteration of taste, shelf-life, and microbial activity. From a nutritional perspective, processed Dadhi mastu could be the more appropriate solution to those who’s agni is hampered. 

Acknowledgment

The authors would like to thank the Principal Dr. Suhas Kumar Shetty and the HOD, Department of RSBK Dr. R.S Hiremath for their constant support The authors would like to thank the Drug Testing Laboratory facility for their assistance in the successful conduction of this study.

Funding Sources

The author(s) received no financial support for the research, authorship, and/or publication of this article.

Conflict of Interest

The author(s) do not have any conflict of interest.

Data Availability Statement

This statement does not apply to this article.

Ethics Statement

This research did not involve human participants, animal subjects, or any material that requires ethical approval. 

References

1. Urkude, G; Nistane, R. R.; Patrikar, V. G. Critical review on various types of Dadhi with reference to its method of preparation, J Ayurveda Integr Med Sci., 2021, 1, 121–124. doi: https://doi.org/10.21760/jaims.v6i01.1192.
2. Chunekar, K. C, Textbook of Bhava Prakash Nighantu of Bhavamishra, 1^st Varanasi; Chaukhambha Bharati Academy; 1988.
3. Patil, C V, Textbook of Sushruta Samhita of Maharshi Sushruta. 1^st New Delhi; Chaukhambha Publications; 2018. 467p.
4. Sankhyadhar, S C, Textbook of Raj Nighantu of Shri Narhari Pandit. Reprint ed. Varanasi; Chaukhambha Orientalia; 2017. 837p.
5. Wikipedia, whey. Available online: https://en.wikipedia.org/wiki/Whey#References (assessed on 09-10-2025).
6. Tsermoula, P; Khakimov, B; Nielsen, J; Engelsen, S. Whey – The Waste-Stream That Became More Valuable Than the Food Product, Trends Food Sci Technol. 2021; 118, 230-241. doi: https://doi.org/10.1016/j.tifs.2021.08.025.
   CrossRef
7. Kirdar, S. S.; Determination of the mineral content in yogurt whey, European International Journal of Science and Technology. 2017, 6, 26–34.
8. Ashwini, M; Anitha, B. R.; Samuel, S; Samantaray, M. K. Phala Taila – A Pharmaceutical Review, International Journal of Emerging Technologies and Innovative Research, 2022, 9, 732-738. doi: http://www.jetir.org/papers/JETIR2203391.pdf.
9. Lochan, K, Textbook of Bhaishajya Ratnavali of Shri Govinda Dasji. Reprint ed. Varanasi; Chaukhambha Sanskrit Sansthan; 2008. 380p.
10. Angadi, R, Textbook of Rasa Tarangini of Shri Sadananda Sharma. 1^st Varanasi; Chaukhambha Saurbharathi Prakashan; 2015. 354p.
11. Lochan, K, Textbook of Bhaishajya Ratnavali of Shri Govinda Dasji. Reprint ed. Varanasi; Chaukhambha Sanskrit Sansthan; 2008. 231p.