Cow Curd
Curd or Yogurt is a lactic fermentation of milk.It is esteemed for its smoothness,its pleasant and refreshing taste.It is highly versatile and one of the most valuable therapeutic foods. The best and purest milk should always be used for preparing the curd.Before it is curdled,the milk should be boiled for about 10 minutes and the temperature of the milk brought down to lukewarm state.Freshly cultured starter should then be added to it and mixed thoroughly with the milk.Generally one teaspoonful of starter is sufficient for every 500 ml. of milk.The quality of curd depends to a great extent on the starter used. The better the seed the sweeter will be the aroma and firmer, will be texture of the curd. In hot season the milk curdless easily. But in cold season, it is necessary to cover it with a blanket and keep it in a warm place. It generally takes about six to eight hours for the milk to coagulate in the hot season. In cold weather it takes 12 to 16 hours for it form a firm mass.Curd* is a very nourishing food. It is a valuable source of protein, essential vitamins and minerals.It is a valuable source of protein, essential vitamins and minerals. It is also a rich source of calcuim and riboflavin,The proteins in curd is more readily digested than the protein in milk .It has been estimated that regular milk is only 32 per cent digested after an hour in the digestive tract, whereas 91 percent of curd id digested with in the ame period of time , It is ,therefore , an ideal diet for those with sensitive digestive systems, particularly young children and elderly persons.
(* Food value Minerals and Vitamins Moisture-89.1 % Calcuim-149 mg Protein-3.1% Phosphorus-93 mg Fat-4.0% Iron-0.2 mg Minerals -0.8% Vitamin A -102 1.U Carbohydrates-3.0% Vitamin C small amounts of Vitamin B Complex I mg Calorific Value-60 *Values per 100 gms edible portion)
(* Food value Minerals and Vitamins Moisture-89.1 % Calcuim-149 mg Protein-3.1% Phosphorus-93 mg Fat-4.0% Iron-0.2 mg Minerals -0.8% Vitamin A -102 1.U Carbohydrates-3.0% Vitamin C small amounts of Vitamin B Complex I mg Calorific Value-60 *Values per 100 gms edible portion)