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ICE CREAM| DAIRY TECH

Ice cream is a frozen dairy product made by suitable blending and processing of cream and other milk products, together with sugar and flavour, with or without stabilizer or colour, and with the incorporation of air during the freezing process According to FASSI Ice cream, kulfi,chocolate ice cream or softy ice cream (hereafter reffered to as said product) means product obtain by the freezing of  pasteurized mix prepared from milk / or other  product derived from milk or both, with or without the addition of nutritive sweetness and other permitted dairy and non dairy ingredient.The said product incorporated frozen hard and air contain , except softy ice cream where it can be frozen consistent. table Parameter ice cream/kulfi/chocolate ice cream medium fat low fat solid Not fat 36%min 30min% 26%min total fat w/w 10%min 2.5%min,max.10% 2.5%max. weight g/lt 525 475 475 milk protein 3.5 3.6 3 frozen desert - composition table Parameter fro...
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Kadhi Kadhi is a well-known culinary food item prepared from dahi. Variant called kambalika & Can be prepared by oil, sesame seeds and black gram dal. The composition of kadhi varies, , depending on consume. Kadhi  has mildly acidic taste with characteristic cooked flavour . Nutritive signifiance DIGESTIVE HEALTH- Kadhi contain bacteria which are good for gut.Help in nutrient absorption.Kadhi is made by the besan and curd which are rich in calcium CONTROLS DIABETES- low in glycemic index makes it perfect for people with diabetes. Reduces Blood Sugar & Insulin.Best natural method to keep ur sugar level in check BLOOD PRESSURE- High contain of  magnesium, causes the muscle to relax and hence maintains Heart Health. While phosphorous maintain Lipid Mechanism. Say bye to Dull skin &hair- Curry leaf  help in improving the hair strenght .Curry leave contain vitamin B which help us in strenghtens the root of hair to promote smoo...
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TIDP|KHOA|Nutritional health aspects|

        Nutritive significances of the traditional Indian dairy products Heat Desiccated milk based products - Khoa- It is a heat desiccated indigenous dairy product known as khoya, mawa, khava,kava. It has been defined under the PFA as the product obtained by rapid drying milk of cow or buffalo or goat or sheep or milk solids or a combination thereof. The milk fat content shall not be less than 20 percent of the finished product and it may contain citric acid content not more than 0.1 percent by weight. For commercial trade three main types of  khoa  are recognized-  Dhap  Pindi   Danedar, each type having preferred end uses . Khoa is a concentrated whole milk product obtained by open pan condensing of milk under atmospheric pressure. According to Food Safety and Standard Regulations 2011, Khoya, by whatever variety of names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava, means the product obtained fro...
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TIDP| Paneer|Nutritive significance|

Paneer Paneer means the product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid, or citric acid. It shall not contain more than 70% moisture and milk fat content shall not be less than 50% of the dry matter. Milk solids may also be used in the preparation of paneer . Low fat paneer shall contain not more than 70% moisture and not more than 15% milk fat on dry matter basis Nutritive significance Paneer an important indigenous product which ruled over Indian kitchen obtained by heat acid coagulation of milk. It is used in culinary dishes/snacks and even consumed as such by sprinkling salt and seasoning. Perhaps the only protein rich dietary supplement in vegan diet is  paneer . As per the Nutritive value of Indian Foods, National Institute of Nutrition declared that 200 gram of paneer yields 36 gram of protein.  Paneer  are packed with protein that exerts a wide range of health benefits. The high dens...
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TIDP|CLASSIFICATION | TRADITIONAL INDIAN DAIRY PRODUCTS|

  Classification of traditional Indian dairy products For better understanding of the nature of the products, indigenous milk products can be conveniently classified into seven major categories.           Desiccated milk based products - In this class of products, milk is concentrated using heat energy. Moisture percent in milk gets reduced due to evaporation of vapors of the product. Based on extent of heat treatment product characteristics such as smell, colour, aroma and texture imparted to the products . 1.      Khoa                                                             2.      Rabri ...
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Traditional Indian Dairy products|Nutritional & health aspects|

    Definition of traditional indian dairy products Traditional Indian dairy products or indigenous milk products can be defined as the milk products which are native to India and Indian sub continental countries like Nepal, Bangladesh and Pakistan and which were evolved over ages utilizing locally available fuel and coking ware.                                    Nutritional and Health aspects Major components of milk are water (86-88%), fat (3-5%), protein (3-4%), lactose (4.5-5%) and minerals(0.7%). Beside this milk also contains other minor components like phospholipids, sterols, vitamins, enzymes, pigments etc. Proteins helps for muscle building, energy production and body repair, fat and carbohydrates as major energy source, minerals necessary for teeth, bones and body cells. Vitamins are required for regulation and performing vital actions for body. Proteins present in...
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