Takra is having a significant role in the history of Indian population in social, religious and cultural aspects since Vedic times. Takra is the one of the major probiotics in Ayurveda, which is having main action on improving the digestive and metabolic capacities. The concept of classification of Takra based on dilution factor is unique to Ayurveda. But even though a number of studies have been conducted in buttermilk no researches have been conducted in the concept of Takrabhedās. Even though Acharya Bhāvaprakāśa mentioned five different varieties of takrabhedas based on dilution factor, there is a lacuna in description regarding rasapanchaka of each variety of Takra. The present study validates the rasapanchaka of the takrabhedas explained in the Bhāvaprakāśa with the aid of physicochemical parameters.

Materials and Methodology: Total 5 samples of takra were taken for the study, which includes Ghōlam, Mathitam, Takram, Udaśvit and Caccika. Physical analysis includes rūpa, rasa, gandha, sparśaparīkṣa Biochemical analysis was done for pH, Titratable acidity, Specific gravity, Moisture, Total Solids, as per the standard procedure available. The assessment criteria was based on one way ANOVA followed by Turkey Krammer test as post Hoc with a level of significance of P< 0.05 using SPSS 16.0 software.

Result: The study shows the variation in the rasapanchaka among the different varieties of Takra.