Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose.
Milk Powder
Powdered milk, also called milk powder,dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many exported dairy products conform to standards laid out in Codex Alimentarius.
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Flavored milk
Flavored milk is a sweetened dairy drink made with milk, sugar, flavorings, and sometimes food colorings. It may be sold as a pasteurized, refrigerated product, or as an ultra-high-temperature (UHT) treated product not requiring refrigeration. It may also be made in restaurants or homes by mixing flavorings into milk.While chocolate, strawberry, and banana make up the bulk of flavored milk products in the United States, other countries commonly flavor their milks with lime, coffee, and vanilla. It is likely that as the market expands many of these flavors will begin to make their way
Ghee
Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of dahi, which is also called Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time.
Lassi
Lassi is a regional name for buttermilk, the traditional dahi-based drink in the Indian subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruit. Salty lassi is similar to doogh, while modern sweet lassi is like milkshakes. Lassi may be infused with cannabis in the form of bhang.Lassi is a blended yogurt drink that is very popular in the Northern Parts of India. It is made with blending curd or yogurt with water or milk, salt or sugar and a few spices or herbs. There are many variations of making this drink. Lassi is made both sweet and salty.
Paneer
Paneer, also known as ponir or Indian cottage cheese, is a fresh acid-set cheese common in the Indian subcontinent made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Paneer is an Indian cheese that’s made from curdled milk and some sort of fruit or vegetable acid like lemon juice. There are some distinct traits that make Paneer the cheese that it is: It’s an unaged cheese. It’s a soft cheese.
Shrikhand
Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt. It is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread). It is a traditional dessert in Gujarati and Marathi cuisine.To prepare shrikhand, yogurt is poured onto a cheesecloth. The cheesecloth is tied and hung for several hours to drain the whey. The strained yogurt is transferred to a bowl, and sugar, saffron, and cardamom are added. The mixture is whisked thoroughly to blend the flavors and impart a smooth, creamy texture. It is then covered, chilled for a few hours, and served. The prepared shrikhand may be garnished with almonds or pistachios before serving
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15+1⁄4 oz/US pt).
Curd
Curd is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow’s milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word curd is used in Indian English to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately.Real buttermilk in the liquid that is left after churning butter from cultured cream. But cultured buttermilk—the stuff that you find in the grocery store—is made by adding a bacteria culture to milk, either whole or low-fat, and heating it. It is then allowed to ferment for approximately 12 hours.
Amrakhand
It is a semi soft sweetish sour dessert with the goodness of creamy, rich, and decadant Shrikhand mixed with ripe mango puree. It makes for the perfect after meal condiment to enjoy with family and friends.Mango Shrikhand, popularly known as Amrakhand is a delicious fruity twist to the traditional plain Shrikhand recipe. It is made using 5 simple ingredients – yogurt, mango puree, saffron, powdered sugar, and ground cardamom. It is silky smooth and creamy in texture and sweet and slightly tangy in taste.