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Nandini milk and curd The first dairy co-operatives that make up KMF started in 1955 in Kudige, Kodagu District. KMF was founded in 1974 as Karnataka Dairy Development Corporation (KDDC) to implement a dairy development project run by the World Bank.
Ghee may be made of milk from various domesticated ungulates, such as cows, buffaloes and sheep. [32] The composition of ghee varies depending on the animal whose milk has been used. The vitamin A content ranged from 315 to 375 μg per 100 grams. [32] Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee.
Kamadhenu plays the important role of providing milk and milk products to be used in her sage-master's oblations; she is also capable of producing fierce warriors to protect him. In addition to dwelling in the sage's hermitage, she is also described as dwelling in Goloka —the realm of the cows—and Patala , the netherworld.
Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about 80 °C (180 °F). [ 3 ]
Note that Hindi–Urdu transliteration schemes can be used for Punjabi as well, for Gurmukhi (Eastern Punjabi) to Shahmukhi (Western Punjabi) conversion, since Shahmukhi is a superset of the Urdu alphabet (with 2 extra consonants) and the Gurmukhi script can be easily converted to the Devanagari script.
Of that weight, 2% milk holds 5 grams of fat and whole milk contains 8 grams. So whole milk isn't much fattier than 2%. In fact, a gallon of 2% has more than half the fat as a gallon of whole milk.
When it comes to 15-minute weeknight dinners, nothing is better than a simple piece of flaky, tender, savory-sweet brown sugar-glazed salmon. It takes 5 minutes to prep, 10 minutes to cook, and ...
They mention preparations made from curds, butter and buttermilk. The milk of camels and goats were also in use, in addition to that of cows and buffaloes. [15] Milk, curds, and ghee were important elements of food in the Indian subcontinent over the reigns of rulers from different religious backgrounds. A number of foreign travellers noted the ...