A Support to Strengthen our Food Ecosystem
Khoa is a semi-solid obtained from milk by evaporating it in open pans.This is an important milk product and is extensively used in the preparation of Indian sweets throughout the …
How to make “Khoa” from the milk by evaporating Read More
Butter consists primarily of milk fat. The fat content of butter is generally about 80%. Farm butter may contain only 60 to 65% fat. The non-fat components of butter consist …
How to make Butter from milk Read More
Dahi (Curd) is reported to have a better nutritive value than milk. Though there is no increase in the fat or protein content of milk during fermentation, the digestibility of …
How to make Dahi (Curd) from milk Read More
Ghee from cow milk is distinctly yellow. Preparations from buffalo milk have no colour since this animal impart little carotene to their milk. Ghee is 99.5 percent fat. It also …
How to make pure Ghee from milk Read More
Milk is an almost ideal food. It has high nutritive value. It supplies body building proteins, bone forming minerals, and health-giving vitamins and furnishes energy giving lactose and milk fat. …
Milk is an excellent source of Calcium & Vitamin D Read More
Dahi or curd is the product obtained from pasteurized or boiled milk by souring, natural, or otherwise, by a harmless lactic acid or other bacterial culture. Dahi may contain additional …
Nutritive value of curd & it’s beneficial for stomach health Read More
Milk has always been considered an ideal food for infants and children and good supplementary food for adults. Milk is not only a source of good quality protein but also …
Milk is a source of good quality protein, calcium & riboflavin Read More