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Milk
Products
Unfermented
Products:
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Skimmed milk
is deficient in fats and fat soluble vitamins but the
protein, sugar, minerals and vitamin B factors (except pyrodoxine) are
well preserved. If skimmed milk powder is supplemented with vitamin A, D
and pyridoxine, it is a comparatively cheap food of high nutritive value.
It is useful for the treatment of malnutrition, the nephrotic syndrome and
the cirrhosis of liver. The addition of about 6 tablespoons of skimmed
milk powder during the preparation of chapatis, custard, curd, etc will
supply an additional 35 gms of protein.
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Toned milk This is prepared by mixing equal parts of fresh buffalo
milk (rich in fats) and reconstituted skimmed milk powder. The fat,
protein, carbohydrate, vitamin and mineral contents - and thus the
nutritive value - are the same as fresh cow's milk. It is a useful source
of proteins for malnourished children and pregnant women.
Double toned milk contains only 1.5% fat.
Malai (Clotted cream)
After milk is boiled and allowed to cool, a
thick layer of fat and coagulated proteins collects at the surface and can
be skimmed off; by repeating the process twice, most of the fat is
removed. Buffalo's milk, being rich in fat produces better malai. Good
malai supplies 43 kcal (181 kJ) per tablespoon.
Khoa (Mava)
is milk in which the water content is reduced to
between 20% and 25%. It is prepared by vigorously boiling milk, and
stirring it continuously to avoid burning at the bottom or overflowing at
the top. When cooled, khoa forms a uniform mass, containing fats,
heat-coagulated proteins and lactose. Khoa supplies 82 kcal (344 KJ) per
tablespoon
Chhana (cottage cheese) is prepared by adding lemon juice to
boiling milk; this precipitates casein, lactalbumin and fat. The liquid
part (whey) is strained through a cloth and chhana is collected.
Whey is a byproduct of butter and cheese production and is
frequently discarded. However, when dried it can be preserved, and forms a
good source of nutrition in poorer countries.
Composition per 100 gms
| Product |
Protein(%) |
Fat(%) |
Carbohydrate(%) |
Energy (kcal) |
| Malai (Clotted cream) |
3.5 |
30 |
3.8 |
300 |
| Khoa
(Mava) |
24 |
41 |
28 |
580 |
| Chhana (Cottage
cheese) |
15 |
22 |
5 |
280 |
| Whey (liquid) |
1 |
0.3 |
5 |
50 |
| Whey (dried) |
11 |
1 |
73 |
350 |
| Double toned milk |
- |
1.5 |
- |
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Fermented Products:
Dahi (Curd) The mode of preparation of
dahi varies considerably, as does its flavour. The flavour depends upon
the type of lactic acid organisms predominant in the starter. It has same
calorie value as that of milk from which it has been prepared.
Yoghurt
is the name given to milk cuddled by a specific type of
lactic acid bacillus called Lactobacillus bulgaricus.
Lassi (Butter milk) When dahi is churned with water and fat is
removed, the residual acid buttermilk is called lassi. Dahi and lassi can
be prepared from whole or skimmed milk.
Ghee (Clarified butter: Butter-fat)
The composition of cow and
buffalo ghee is similar: 99% fat, mostly saturated; about 1114 microgms
(3800 iu) vitamin A per 100 gms, varying with cattle feed and the
freshness; and about 30 microgms ( 99 iu) vitamin D per 100 gms, varying
with the exposure of cattle to the sunshine. Ghee contains practically no
calcium, phosphorus, iron, vitamin B, or vitamin C. Ghee contains
cholesterol oxide (which is not found in butter), which is suspected to
produce thickening of arteries (Atherosclerosis) leading to heart disease.
Cheese
Cottage cheese is an unfermented milk product, but cheese
produced commercially in the west is a fermented product. There are over
400 varieties of cheese.
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