| Summary: | <i>Dadih</i> or <i>dadiah</i> is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. <i>Dadih</i> is commonly served as <i>ampiang dadih</i>, or other dishes. The microbiota found in <i>dadih</i> are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in <i>dadih</i> production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized <i>dadih</i> production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of <i>dadih</i>. These problems impede the development of <i>dadih</i> production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in <i>dadih</i> production, and incubator development to accelerate the fermentation period.
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