A Multidisciplinary Review of the Microbial, Functional, and Consumer Advancement of Indian Lassi

Abstract

Indian Lassi , a traditional yogurt-based fermented beverage, holds cultural, nutritional, and technological relevance, yet remains comparatively underrepresented in indexed scientific literature. This review synthesizes current evidence on Lassi’s composition and fermentation characteristics, emphasizing its probiotic potential and nutrient profile while clearly distinguishing findings derived from Lassi -specific studies from those extrapolated from related matrices such as yogurt and buttermilk. Potential health-related effects, including support for gut and immune function and contributions to cardiometabolic risk modulation, are discussed as hypothesized benefits inferred largely from broader fermented dairy research rather than confirmed Lassi clinical trials. The diverse variations of Lassi , from sweet and salty formulations to spiced desi buttermilk style beverages, are examined alongside regional and global adaptations and their implications for microbial ecology, sensory properties, and consumer acceptance. A bibliometric and text-mining analysis of indexed Lassi -related publications maps prevailing research themes, highlighting a concentration on product formulation, quality, and safety, with comparatively sparse human and mechanistic health studies. Emerging technological developments, including precision fermentation, starter culture optimization, and innovative preservation and packaging strategies, are evaluated in relation to microbial stability, regulatory expectations, and cultural authenticity. Collectively, the review identifies critical gaps, particularly the limited experimental validation of Lassi -specific functional and health outcomes, and outlines priorities for future work.

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