Review of Paneer and Cheese in context of Kilat and Kurchika

  • Saylee Deshmukh Ph.D. Scholar, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India – 361 008
  • Vyas MK Professor & HOD, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India.
DOI: https://doi.org/10.21760/jaims.v1i4.6922
Keywords: Paneer, Cheese, Kilat, Kurchika

Abstract

Paneer and Cheese are being commonly used food item in India presently. It is a rich source of milk protein, calcium, Vitamin A, Phosphorous, vitamins, minerals and protein, which are required by the body in high proportions for healthy growth and development. Cheese is made by fermentation of curd. It is a rich source of milk protein, fat, calcium and riboflavin. Direct reference is not available in Ayurveda classics but it can be correlated with Kilat and Kurchika successively on the basis of their procedure available in some commentaries. Present study aim at detail comparison of Paneer with Kilat and Cheese with Kurchika.

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References

Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib. "Paneer—An Indian soft cheese variant: a review". Journal of Food Science & Technology. Springer. 2011:51 (5): 821–831

Nutrition facts for various cheeses per 100 g". Nutritiondata.com. Conde Nast; republished from the USDA National Nutrient Database, version SR-21. 2014. Retrieved 1 June 2016.

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CITATION
DOI: 10.21760/jaims.v1i4.6922
Published: 2016-12-31
How to Cite
Saylee Deshmukh, & Vyas MK. (2016). Review of Paneer and Cheese in context of Kilat and Kurchika. Journal of Ayurveda and Integrated Medical Sciences, 1(04), 79-80. https://doi.org/10.21760/jaims.v1i4.6922
Issue
Vol. 1 No. 04 (2016): NOV-DEC
Section
Review Article

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