Why I decided to not attend Nepal Respiratory society conference 2025?

I am a super-specialist doctor. Hence, when I learned about the pulmonology conference in Nepal in September 2025, I thought of attending it since I was there for some other work.  But I ultimately decided against attending the Nepal Respiratory society conference. You will agree that 'the first impression is the last impression'. And my first impression about the conference and organizers, unfortunately, was bad.  Reasons: 1. Incomplete information on internet  No proper directions on internet. There was incomplete and wrong information.  2. No office When anyone makes a medical society or association, it needs to have a proper physical address, phone number, and email id. But this, Nepal respiratory society, lacked all of this.  3. Piecemeal information  Initially, the registration details had no details about registration for international delegates. Later, this was added. But again, there was improper info on it. At one place, the fees was 12k npr and a...

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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