Science, asked by prathnadeshpande, 5 months ago

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17 Dairy products​

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Answered by siva1268
0

Answer:

dairy products are used in our life the diary products used for cooking examples chocolates , panner, milk , curd butter, cheese etc so they are useful in life

Answered by jee47
5

Answer:

Basundi

An Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka and Pan India. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.

Butter milk

Refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.

Butter

Made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. See also Hard sauce.

Cheese

A food derived from milk that is produced in a wide range 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.

Cream

Composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top.

Cream Cheese

A soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream.Stabilizers such as carob bean gum and carrageenan are added.

Curd

Curd is obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.

Custard

A variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs.

Ghee

Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine, and religious rituals

Ice cream

Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine, and religious rituals

Kulfi

A popular frozen dairy dessert from the Indian Subcontinent. It is often described as traditional Indian Subcontinent ice cream

Lassi

A popular, traditional, yogurt-based drink consisting of a blend of yogurt, water, spices, and sometimes, fruit.

Paneer

This fresh cheese, very common in South Asian cuisine, is generally called Chhena in northern parts of the Indian Subcontinent. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

Malai

Similar to clotted cream. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing to cool. Malai develops as a layer on the top of the cooled milk, which is then collected and stored layer by layer.

Junket

A milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk.

Frozen Custard

A cold dessert similar to ice cream, but made with eggs in addition to cream and sugar.

Filled milk

Any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows.

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