摘要 : The present study was conducted in some villages of Haryana state. Three community development blocks (CDB) and three villages were selected randomly. A total of one hundred eighty female respondents, thirty from each CDB and vill... 展开 The present study was conducted in some villages of Haryana state. Three community development blocks (CDB) and three villages were selected randomly. A total of one hundred eighty female respondents, thirty from each CDB and village, were interviewedthrough a questionnaire involving knowledge and practices of curd making, storage, technology adoption and perception about adopted technology versus conventional technology. Majority of the respondents were using old dahi culture in both rural (100%) as well as urban areas (89%). Makhan or Tindi (butter) was more popular in rural areas (67%) as compared to urban areas (22%). The overall awareness of NDRI (National Dairy Research Institute) dahi culture was 49%. ft is obvious that increase awareness about storage place of culture, herd size and milk converted in to dahi, have positive relationship with the knowledge level of dairywomen, whereas, age has got significant (P< 0.05) negative relationship with the knowledge of women regarding NDRI dahi culture practices. Sixty two percent respondents adopted the right place of storage of dahi culture whereas, 29% multiply culture for future use, 25% dose of used NDRI culture, 34% used lid to cover dahi vessel and 26% used vessel for milk pre-heating. Theoverall adoption of NDRI dahi culture practices was 34%. Data indicated that herd size, milk converted in to curd and milk sale had positive (P<0.05) relationship with adoption of dahi culture practices. Differences in the choice of dahi culture persisted with reference to appearance, body texture, colour and taste of dahi prepared by the respondents. Majority of dahi makers (63%) perceived that appearance of dahi prepared by NDRI dahi culture is similar to the one they prepared of their own. 收起