Amrakhand is a semi-soft sweetish – sour whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for Shrikhand). This chakka is mixed with the required amount of mango pulp, sugar etc. to […]
When milk fat is concentrated into a fraction of the original milk, that portion is known as cream. Cream is a rich portion of milk fat. Cream is the product of cow or buffalo milk or a combination thereof which contains not less than 25 % milk fat. Buffalo cream is made from Buffalo milk. […]
Ghee is the pure clarified fat derived solely from milk or from desi (cooking) butter or from cream to which no coloring matter is added. Ghee is the clarified butter fat prepared chiefly from cow or buffalo milk. Ghee is used as a cooking or frying medium, in confectionary, for direct consumption with rice chappatis […]
For years together, table butter is being cherished as a tasty food, popularly eaten with bread. It also forms a good topping on indegeous food like Pav-bhaji, Thalipith (Pan Cake). Katraj Table Butter is Marketed by Katraj Dairy Manufactured By Dynamix Dairy Industries Ltd., Baramati, Maharashtra, India Shelf Life : 12 months from packaging when stored […]
When milk fat is concentrated into a fraction of the original milk, that portion is known as cream. Cream is a rich portion of milk fat. Cream is the product of cow or buffalo milk or a combination thereof which contains not less than 25 % milk fat. Cow cream contains 65% fat for 1 […]
Ghee is the pure clarified fat derived solely from milk or from desi (cooking) butter or from cream to which no coloring matter is added. Ghee is the clarified butter fat prepared chiefly from cow or buffalo milk. Ghee is used as a cooking or frying medium, in confectionary, for direct consumption with rice chappatis […]
Dahi is a fermented milk beverage. Dahi originally was set using mud pots since ancestral days for the purpose of getting that unique flavour & taste gained due to the porous property of mud pots allowing filtered air flow. But now a days dahi is prepared from milk fermenting with lactic culture & packed in […]
Tak is also called chhas, refers to desi buttermilk. Shelf Life : 15 days from manufacturing when stored below 50C Composition : Parameters Value Fat Min 1.0% Moisture Max 95 SNF Min 4 Protein 1 – 1.5 % Lactic Acid Max 0.50% Total Solid Min 5 Nutritional Value (Per 100 ml provides approx.) : Parameters Value […]
Khoa / Khava / Mava refers to the partially dehydrated whole milk product prepared by the continuous heating of milk in a karahi over a direct fire, while also constantly stirring-cum-scraping by using a khunti till it reaches a semi solid consistency. Thereafter, the pan-contents are removed from the fire and worked up into a […]
Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid commonly used are citric in both natural & chemical forms. Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palak paneer, paneer butter masala etc. […]
Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid commonly used are citric in both natural & chemical forms. Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palak paneer, paneer butter masala etc. […]
Pasteurised cream is used for making Icecream, Desi Loni, Whipping Cream, Milk shakes, Fruit Salad Dressings, Spoon over puddings. Topping over Vegetables, Sauces/Soups. Shelf Life : Best before 10 days from packing when stored below 5 0C Nutritional Value (Per 100 gm provides approx.) : Parameters Value Energy 641.04 kcal Fat 65.00 g Carbohydrate 5.85 g Protein […]
Tak is also called chhas, refers to desi buttermilk. Shelf Life : 15 days from manufacturing when stored below 5 0 C Composition : Parameters Value Moisture % Max 95 % Fat % Min 1.0 % SNF % Min 4 % Lactic Acid % Max 0.50 % Nutritional Value (Per 100 ml provides approx.) : Parameters Value Energy […]
Shrikhand is a semi-soft sweetish – sour whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for shrikhand). This chakka is mixed with the required amount of sugar, cardamom, nutmeg (jaiphal) etc. […]
