Search results
Results From The WOW.Com Content Network
Buffalo milk has higher amounts of protein, fat, lactose, minerals and vitamins than cow's milk. The quality of the curd depends on the starter culture. Fermentation also develops the characteristic flavor and colour of the product. Buffalo curd can be made in both traditional and industrial forms. Traditionally, buffalo milk is filtered and ...
Milk storage (raw buffalo milk stored in steel containers). Milk heating (thermic treatment to the liquid, then poured into a cream separator). Curdling (by introduction of natural whey). Curd maturation (the curd lies in tubs to reduce the acidifying processes and reach a pH value of about 4.95).
Chhena (Hindustani: [ˈtʃʰeːna]) or chhana (Bengali:) is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo [1] [2] or cow [2] milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.
Mozzarella (English: / ˌ m ɒ t s ə ˈ r ɛ l ə /, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella, Neapolitan: [muttsaˈrɛllə]) is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names:
Ghee may be made of milk from various domesticated ungulates, such as cows, buffaloes and sheep. [32] The composition of ghee varies depending on the animal whose milk has been used. The vitamin A content ranged from 315 to 375 μg per 100 grams. [32] Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee.
Although cows milk curd also is produced, Buffalo curd is the preferred variety. In Nepal, curd is produced by souring pasteurized milk with natural micro-flora. The pasteurized milk is added to a container called theki carved out of wood like Daar(Boehmeria Rugulosa). The milk is left for 12–16 hours and the micro-organisms entrapped within ...
A traditional fermented milk of West Sumatra, made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf, and allowing it to ferment spontaneously at room temperature for two days. Daigo: Japan: A type of dairy product made in Japan during the 10th century. [18] Dondurma: Turkey: The name given to ice cream in ...
A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water buffalo milk. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a ...