While we may take pride in inspiring the whole nation and revolutionize the dairy co-operative movement in our country alleviating hardships of millions of dairy farmers and placing India in number one position in world in milk production, we remain humble in our approach and development firmly believing in that the true development of an organization or nation lies in development of people – our farmers.
Shrikhand is a semi-soft sweetish – sour whole milk product prepared from lactic fermented curd. the curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for shrikhand). This chakka is mixed with the required amount of sugar, cardamom, jaiphal etc. to yield shrikhand. Continue Reading
Amrakhand is a semi-soft sweetish – sour whole milk product prepared from lactic fermented curd. the curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for shrikhand). This chakka is mixed with the required amount of mango flavour ,sugar, cardamom, jaiphal etc. to yield Amrakhand. Continue Reading
Basundi is an Indian dessert mostly in Gujarat, Maharashtra and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri. Continue Reading
Ghee is the pure clarified fat derived solely from milk or from desi (cooking) butter or from cream to which no colouring matter is added.
Ghee is the clarified butter fat prepared chiefly from cow or buffalo milk. Ghee is used as a cooking or frying medium, in confectionary, for direct consumption with rice chappatis etc.
Cow ghee is mainly used in indegeneous pharmaceutical preparations (Ayurveda).
Lassi is a fermented Milk beverage popular in all parts of India. The technology of lassi making is however confined to only households. Lassi has a great potential in the Indian Market. Continue Reading
- It is produced in very hygienic and clean atmosphere.
- Scientific bacterial culture in Pratham Buttermilk improves digestion.
- It is conventionally packed in pouches and easily available at Pratham Milk outlets spread all over major cities of India.
- Buttermilk is traditionally known as “Chhash” (Gujarat & MP), “Mattha” (UP & Delhi), “Tak” (Maharastra), “Ghol” (Bengal).
Pedha is preparred using khoa based material. Khoa is mixed with suger and then heated in a kadhai made of food-grade metal.After heating desired flavouring and nuts are added to the pedha mass.
Matka Dahi is a fermented milk beverage. Dahi originally was set using mud pots since ancestral days for the purpose of getting that unique flavour & taste gained due to the porous property of mud pots allowing filtered air flow. But now a days dahi prepared from milk faormenting with lactic culture & packed in plastic cups 370C.
Flavoured Milks are milks to which some flavours/ colours and suger been added.When the milk is used the product should contain a milk fat % at least equal to the minimum legal requirement for market milk, but when fat level is lower(1.2%) , the term drink is used. Continue Reading