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Le "Manuel des produits laitiers" est un guide détaillé sur la transformation des produits laitiers. Il commence par une introduction soulignant l'importance économique et nutritionnelle des produits laitiers. Le livre couvre les méthodes traditionnelles et modernes de préparation du beurre, du chhana, du paneer et du ghee, en mettant l'accent sur la qualité et l'efficacité. Il détaille également la production de khoa, de dahi et de lassi, en discutant de leur signification culturelle et de leurs bienfaits pour la santé. Le livre explore également les processus complexes de...

The "Handbook of Milk Products" is a detailed guide exploring dairy processing. It begins with an introduction highlighting the economic and nutritional importance of milk products. The book covers traditional and modern methods for preparing butter, chhana, paneer, and ghee, emphasizing quality and efficiency. It also details the production of khoa, dahi, and lassi, discussing their cultural significance and health benefits. Further, the book explores the intricate processes of making ice cream and various cheeses, providing tips for perfect texture and flavor. It promotes sustainability by...

Eggs are among the most nutritious foods. They are a good source of vitamins A, B, and D; riboflavin, biotin, phosphorus, and some iron also are found in eggs. Eggs are low in calories, yet high in protein. In fact, egg protein is extremely high in quality, and includes all the amino acids needed to build and improve body tissues. One dozen large eggs equal to 1.5 pounds of protein rich food. Of the basic four food groups, eggs are in the meat group and are an excellent meat substitute, with two eggs equalling one serving of meat. Eggs can be served any time of the day. In fact, eggs are so...