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 milk contain all the essential amino acids in fairly large quantity, so milk proteins are referred as complete protein. Milk fat plays significant role in nutritive values. Besides serving as rich source of energy, milk fat also contains significant amount of essential fatty acids. Lactose supplies energy and helps to establish mildly acidic reaction in intestine and facilitates assimilation. Vitamins present in milk are essential for normal growth, health and reproduction of living organisms. Milk is good source of vitamin A, vitamin D, thiamine, riboflavin etc. but milk lacks in vitamin C

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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 ...

TIDP| Paneer|Nutritive significance|

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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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