Most Indian cuisine are related by the similar usage of spices and the use of a greater variety of vegetables than many other cuisine. Religious and caste restrictions‚ weather‚ geography and the impact of foreigners have affected the eating habits of Indians. For example‚ Brahmins (one of the highest orders of caste) are strict vegetarians usually‚ but in the coastal states of West Bengal and Kerala‚ they consume a lot of fish. Southern Indians generally speaking‚ have been orthodox in their tastes
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Lactic Acid Bacteria Amanda Perry Many persons are oblivious to the fact that when they consume certain delicious food products like yogurt‚ buttermilk or cheese‚ they are actually eating live bacterial biomass which has acidified the milk content and contains a mixture of bacterial slime layers. Perhaps it is a blessing that most people are unaware because when most hear the word ‘bacteria‚’ their first thought is of a microscopic unicellular organism that causes various types of diseases especially
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DETAILS OF MENU SN 1. 2. 3. 4. 5. 6. Standard tea (150 ml) Tea with tea bag (150 ml) Coffee with instant coffee powder (150 ml) Tea in pots (285 ml) Coffee in pots (285 ml) Item Details of Menu Cups used should be of 170 ml capacity Cups used should be of 170 ml capacity Cups used should be of 170 ml capacity (285 ml) + 2 tea bags + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity (285 ml) + 2 coffee sachets + 2 sugar pouch + 2 disposable paper cups of 170 ml capacity Poories -
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BIOMOLECULES 1.What are macromolecules? Give examples. Macromolecules are large complex molecules that occur in colloidal state in intercellular fluid. They are formed by the polymerization of low molecular weight micromolecules. Polysaccharides‚ proteins‚ and nucleic acids are common examples of macromolecules. 2. Illustrate a glycosidic‚ peptide and a phospho-diester bond. (a) Glycosidic bond is formed normally between carbon atoms‚ 1 and 4‚ of neighbouring monosaccharide units. (b) Peptide
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Flow chart of dairy 24. Fresh tanker milk reception 25. Raw milk treatment and market milk production 26. Milk powder production 27. Butter-making line and process of butter-making 28. Yoghurt etc. production 29. Ice cream production 30. Curd and cheese production (soft and hard) 31. Flow chart of malt production 32. Barley reception 33. Barley steeping 34. Barley sprouting (malting) 35. Malting drum 36. Malting box 37. Sliding pile 38. Malt drying – two floor malt kiln 39. Final
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FINAL PROJECT REPORT ON PERFORMANCE APPRAISAL AT VERKA MILK PLANT‚ SANGRUR Submitted for the partial completion of the degree of Master of Business Administration at INTERNAL GUIDE: SUBMITTED BY: Mrs. Sheetal Singla Kanwar Pal Singh Roll No.1172569
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carbohydrates and fat rather than proteins. Fresh fruits and vegetables are rarely used in food. So‚ the top five components of a Russian meal are potatoes‚ bread‚ eggs‚ meat (especially beef) and butter. Other popular foods include cabbage‚ milk‚ sour cream‚ curds‚ mushrooms‚ lard‚ cucumbers‚ tomatoes‚ honey‚ sugar‚ salt‚ garlic‚ and onions. Soups and stews full of flavor are centered on seasonal or storable produce‚ fish‚ and meats. This wholly native food remained the staple for the vast majority of Russians
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On the television show "The Magic School Bus‚" Miss Frizzle‚ the over-eccentric‚ adventuresome teacher‚ always says‚ "Take chances‚ make mistakes‚ and get messy!" She is stressing that not taking risks and‚ in turn‚ not making mistakes is nearly equivalent to not learning. If one wants to live a thrilling and‚ more importantly‚ fulfilled life‚ they need to take risks. Moreover‚ if one wants to become educated‚ they need to make mistakes. Alexander Smith once said‚ "Everything is sweetened by risk
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/ˈrɛnɨt/) is a complex of enzymes produced in any mammalian stomach‚ and is often used in the production of cheese. Rennet contains many enzymes‚ including a proteolytic enzyme (protease) that coagulates the milk‚ causing it to separate into solids (curds) and liquid (whey). They are also very important in the stomach of young mammals as they digest their mothers ’ milk. The active enzyme in rennet is called chymosin or rennin (EC 3.4.23.4) but there are also other important enzymes in it‚ e.g.‚ pepsin
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reactionary to any discrimination against cows. According to India’s traditional scriptural histories‚ the original cow Mother Surabhi‚ was one of the treasures churned from the cosmic ocean‚ and "the five products of the cow" (pancha- gavya)-milk‚ curd‚ ghee‚ urine and dung-were considered purifying. The cow is respected in her own right as one of the seven mothers because she offers her milk as does one’s natural mother. The cow plays a central role in the Vedic ideal for humanity: "simple living
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