Food types based on way of eating!

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Foods provide us with nutrition and are fuels for our daily activities and movements. This includes thinking and such mental activities as well.  Foods have varying amounts of carbohydrates, proteins, fats, vitamins, minerals, and trace metals. These are basic components of food and should be in right proportions in daily diet for health and prevention of diseases. Diseases result from shortage of food, excess of food, as well as deficiency and excess of any of the above components of food.  Also, read Ways of eating idlis  Humans learned to cook food after fire was made using stones. They also use sun for drying and fermenting of foods. Some vegetables and fruits are eaten raw such as in form of salads. Spices were discovered and cultivated and humans started using them in their foods to enhance flavour, taste, and aroma of foods.  Foods are cereals, pulses, vegetables, oils and fats, fruits, nuts etc. These can be made into different dishes by combining or alone. M...

Milk in Nepal and India: the difference!

 I have observed that whenever milk ferments when I am in India, the paneer or cottage cheese does not come out easily. Even if I boil it and add lime juice to it, the cheese formed is quite little and more powdery than cheesy. 

But when the same happens in Nepal, the cheese formation is immediate, dense and cheesy. I do not have to do more efforts to get cottage cheese out of the milk in Nepal. What is the reason?


I checked internet and found some factors that can affect the quality and amount of cheese 

1. Freedom from pathogenic bacteria - Good cheese forms of milk is free from pathogenic bacteria.

Differences between Nepali vs Indian panipuri 

2. Different milk quality with different amounts of fats and proteins 

3. Ultra-pasteurization can destroy vital enzymes and bacteria that are required for cheese formation 

4. If temperature of milk is less when it ferments, cheese formation will be less. 

5. If milk is rancid, it means it's fats are also broken into fatty acids. Hence cheese formation will be less.

6. Presence of psychotropic bacteria in the milk can reduce yield of cheese. 



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