Importance of Traditional Indian Dairy Products

Dairy Products

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 subcontinental 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.

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.

Paneer

A2Paneeressential 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 expansivehealthadvantage.

Ghee

A2BilonaGheeistherichestsourceof 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%ofrecommendedsaturatedfatand 35%ofrecommendedtotalfat.

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.