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43 relations: A2 milk, Bangladesh, Bengali language, Butterfat, Chili pepper, Curd rice, Dadiah, Dahi machha, Dahi vada, Dhau, Fat, Fermentation in food processing, Fermentation starter, Fermented milk products, Goat, Hindi, India, Indian English, Kadhi, Lactic acid, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactococcus lactis, Lactose, Microorganism, Milk substitute, Mineral, Nepal, Pakistan, Pasteurization, Pottery, Powdered milk, Probiotic, Protein, Sinhalese language, South Asia, Soy milk, Sri Lanka, Streptococcus thermophilus, Vitamin, Water buffalo, Whey, Yogurt.
A2 milk
A2 milk is cow's milk that mostly lacks a form of β-casein proteins called A1 and instead has mostly the A2 form.
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Bangladesh
Bangladesh (বাংলাদেশ, lit. "The country of Bengal"), officially the People's Republic of Bangladesh (গণপ্রজাতন্ত্রী বাংলাদেশ), is a country in South Asia.
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Bengali language
Bengali, also known by its endonym Bangla (বাংলা), is an Indo-Aryan language spoken in South Asia.
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Butterfat
Butterfat or milkfat is the fatty portion of milk.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Curd rice
Curd rice (தயிர் சோறு, Kannada: ಮೊಸರು-ಅನ್ನ (mosaru-anna), పెరుగు అన్నం) also called yogurt rice is a dish of India.
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Dadiah
Dadih (Dadih), a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh raw unheated buffalo milk into a bamboo tube capped with a banana leaf, and allowing it to ferment spontaneously at room temperature for two days.
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Dahi machha
Dahi Machha is a traditional Odia delicacy made of fish in a spicy yogurt based sauce.
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Dahi vada
Dahi Vada is a snack originating from the Indian subcontinent and popular throughout South Asia.
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Dhau
Dhau (Nepal Bhasa: धौ) is yogurt prepared by Newars of Nepal.
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Fermentation starter
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and fermented drinks.
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Fermented milk products
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
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Goat
The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe.
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Hindi
Hindi (Devanagari: हिन्दी, IAST: Hindī), or Modern Standard Hindi (Devanagari: मानक हिन्दी, IAST: Mānak Hindī) is a standardised and Sanskritised register of the Hindustani language.
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India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
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Indian English
Indian English is any of the forms of English characteristic of India.
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Kadhi
Kadhi or karhi is a dish originating from the Indian subcontinent.
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Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
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Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp.
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Lactobacillus plantarum
Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter.
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Lactococcus lactis
Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease.
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Lactose
Lactose is a disaccharide.
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Milk substitute
A milk substitute is a liquid meant to replace the milk from a mammal.
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Mineral
A mineral is a naturally occurring chemical compound, usually of crystalline form and not produced by life processes.
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Nepal
Nepal (नेपाल), officially the Federal Democratic Republic of Nepal (सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल), is a landlocked country in South Asia located mainly in the Himalayas but also includes parts of the Indo-Gangetic Plain.
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Pakistan
Pakistan (پاکِستان), officially the Islamic Republic of Pakistan (اِسلامی جمہوریہ پاکِستان), is a country in South Asia.
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Pasteurization
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.
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Pottery
Pottery is the ceramic material which makes up pottery wares, of which major types include earthenware, stoneware and porcelain.
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Powdered milk
Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness.
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Probiotic
Probiotics are microorganisms that are claimed to provide health benefits when consumed.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Sinhalese language
Sinhalese, known natively as Sinhala (සිංහල; siṁhala), is the native language of the Sinhalese people, who make up the largest ethnic group in Sri Lanka, numbering about 16 million.
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South Asia
South Asia or Southern Asia (also known as the Indian subcontinent) is a term used to represent the southern region of the Asian continent, which comprises the sub-Himalayan SAARC countries and, for some authorities, adjoining countries to the west and east.
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Soy milk
Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.
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Sri Lanka
Sri Lanka (Sinhala: ශ්රී ලංකා; Tamil: இலங்கை Ilaṅkai), officially the Democratic Socialist Republic of Sri Lanka, is an island country in South Asia, located in the Indian Ocean to the southwest of the Bay of Bengal and to the southeast of the Arabian Sea.
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Streptococcus thermophilus
Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group.
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Vitamin
A vitamin is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.
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Water buffalo
The water buffalo (Bubalus bubalis) or domestic Asian water buffalo is a large bovid originating in South Asia, Southeast Asia, and China.
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Whey
Whey is the liquid remaining after milk has been curdled and strained.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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Redirects here:
Buffalo Curd, Buffalo curd, Dahi (Curd), Indian curd.
References
[1] https://en.wikipedia.org/wiki/Dahi_(curd)
