Importance of Traditional Indian Dairy Products

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Importance of Traditional Indian Dairy Products
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Dairy Products
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Importance of Traditional Indian Dairy Products
Traditional Indian dairy products or indigenous
Desi cow milk products can be defined as the milk
products which are endemic to India and Indian
sub-continental countries like Nepal, Bangladesh,
and Pakistan and which evolved over ages
utilizing locally gettable fuel and cooking ware
which is the amalgam of culinary skills,
experience, and age-old wisdom. The traditional
Indian dairy products and a great taxonomy of
sweets are an integral part of the vast Indian
heritage. Milk and milk products are used to
develop the traditional foods, which are popular
and have been consumed in India since antique
times due to their social, economic, religious,
medicinal, and cultural importance. Traditional
Indian dairy products provide a means for the
maintenance of precious milk solids for a longer
duration in addition to the involvement of value
addition to milk and provide a considerable
employment opportunity, particularly in rural
areas, women farmers along with promising youth.
It is guesstimated that about fifty percent of A2
milk produced in India is converted into a
variety of products such as chhana, khoa, paneer,
dahi, shrikhand, ghee, etc.
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Nutritional and Health aspects

• Due to the high atmospheric temperature
  situation prevailing in the Indian subcontinent,
  the surplus Desi Cow milk gets converted into
  more stable products for the protection of its
  nutritional goodness which eventually provides
  health benefits. The rich nutrient solidness of
  milk products which exhibits more than inherently
  or developed in due course of preparation ruled
  through ages and persists to surprise the gourmet
  even today. While talking about its use pattern
  it is estimated that traditional products account
  for over 40 of all the dairy products used in
  our country.
•  

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Paneer
A2 Paneer essential indigenous product which
ruled over. It is used in cooking dishes snacks
and even consumed as such by sprinkling salt and
seasoning. The Nutritive value of the National
Institute of Indian Foods of Nutrition declared
that 100 grams of paneer yield 18 grams of
protein. Paneer are packed with protein that
exerts an expansive health advantage.
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Ghee

• A2 Bilona Ghee is the richest source of
  conjugated linoleic acids (CLA) and its
  importance lies in the fact as it decreases high
  blood pressure cholesterol, inflammation, tumors,
  and body fat. Among fat-rich dairy products, ghee
  occupies a prominent place in Indian reduction
  plans. Ghee bears a magnificent nutrition
  profile, especially in terms of fat and it is
  believed that approximately two tablespoons of
  ghee contain about 72 of recommended saturated
  fat and 35 of recommended total fat.

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Curd (Dahi)
The role of fermented foods in human nutriment is
well documented and the virtue of its health
benefits is known since human civilization. Under
this category, Curd (Dahi), existence as a
bedrock for varieties of Dahi-based products has
strong footholds in the Indian market and rich
consumer acceptance as a healthy food that can be
consumed as such or can be used as a substrate
for the products like lassi, church, shrikhand,
raita, Dahi Wada etc.
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