Which one is better for health Ghee or Butter?
Ghee and butter are often used as substitutes in Indian households, but the question remains, which one is the healthier option? If we compare butter and ghee, ghee does have a higher concentration of calories and fat than butter. Additionally, it is abundant in other necessary nutrients like vitamin A, omega-3 fatty acids, and conjugated […]
What is the difference between cow ghee and buffalo ghee?
Ghee is made up of a fatty substance that is generated from domestic animal milk, specifically cow and buffalo milk. Butter and milk are combined to make ghee, or milk and butter are combined with the milk's curd (yoghurt) and its cream is then churned. There are numerous health advantages of desi ghee. Ghee's nutritional […]
What are whey proteins?
Milk is composed of water, protein (casein, whey protein, and minor proteins), and solids (fat, lactose, ash). Bovine milk comprises of two major proteins, casein and whey protein. One of the main proteins included in dairy products is whey protein. It is considered as a complete protein because it contains all 9 essential amino acids. […]
What are A1 and A2 Milk?
Milk contains about 85% water. The remaining 15% is the milk sugar lactose, protein, fat and minerals. Bovine milk comprises of two major proteins, casein and whey protein. Casein protein accounts more proportion than whey protein in milk. Casein protein helps in the transportation of Ca2+ and P. Moreover, bioactive peptides are originated from casein […]
Culture for Dahi and yogurt Making
Dahi Fermented dairy products are associated with improved health outcomes. Fermented food are utilizing from centuries as the method of food preservation. Research says that fermented milk products reduced the risk of gastrointestinal, cardiovascular, and many other diseases. Fermented food defined as Fermented food manufactured through controlled microbial growth of major and minor food components. […]
What are the different types of lactose intolerance?
Lactose intolerance is when the body is unable to digest lactose, a type of natural sugar. Lactose can be found in milk and yoghurt, among other dairy products. Lactose intolerance develops when your small intestine produces insufficient amounts of the enzyme lactase to digest and break down lactose. Undigested lactose passes through the small intestine […]
Is Full fat milk better than low fat milk?
For decades, people have been asked to avoid full-fat milk due to its high saturated fat content. It asked to consume low-fat milk instead of the full-fat ones. However, in recent years, scientists have called this recommendation into question. It appears skimmed or toned milk may not be the healthiest choice, while whole milk may […]
How can we control microbial level in air in a Milk processing factory?
As we know microbes are everywhere in our environment and environment includes all the things that is present in our day to day life, Micro-organisms are present in water, air, on the surfaces, as well as they can be seen in very hot and cold temperature. Micro-organisms are so tiny which we cannot see with […]
Why Milk Is White?
Milk is 87% water and 13% solid. It contains a number of color-coded molecules, including protein casein, calcium complexes, and fats. Casein is one of the major types of milk proteins that combine with calcium and phosphate to form tiny particles called micelles. When light hits the tiny micelle particles it causes the light to […]
What kind of bacteria cause spoilage in milk?
Milk is a nutrient-rich fluid secreted by all mammalian species to meet the nutritional needs of their newborns, since become an important part of the human diet. Because of its complex content, high water activity, and neutral pH, milk is very susceptible to microbial infection, resulting in the spoilage of raw milk and milk products. […]