Amrakhand
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 pulp, sugar etc. to yield Amrakhand.
Shelf Life : 30 days from manufacturing when stored below -18 0 C
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Buffalo Cream
When milk fat is concentrated into a fraction of the original milk, that portion is known as cream. Cream is a rich portion of milk fat.
Cream is the product of cow or buffalo milk or a combination thereof which contains not less than 25 % milk fat. Buffalo cream is made from Buffalo milk. This cream is used only for ghee making not for cooking.
Shelf Life : 30 days from manufacturing when stored below 5 0C
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Buffalo Ghee
Ghee is the pure clarified fat derived solely from milk or from desi (cooking) butter or from cream to which no coloring 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.
Buffalo ghee is mainly used in indegeneous pharmaceutical preparations (Ayurveda).
Shelf Life : 6 month from manufacturing when stored in cool and dry place.
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Cow Cream
When milk fat is concentrated into a fraction of the original milk, that portion is known as cream. Cream is a rich portion of milk fat.
Cream is the product of cow or buffalo milk or a combination thereof which contains not less than 25 % milk fat. Cow cream contains 65% fat for 1 Kg
Shelf Life : 30 days from manufacturing when stored below 50C
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Cow Ghee
Ghee is the pure clarified fat derived solely from milk or from desi (cooking) butter or from cream to which no coloring 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).
Shelf Life : 6 months from manufacturing when stored in cool and dry place.
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Curd (Dahi)
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 fermenting with lactic culture & packed in plastic cups 37 0C.
Shelf Life : 15 days from manufacturing when stored below 5 0C
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Flavoured Milk – Butterscotch
Flavoured Milks are milks to which some flavours / colours and sugar 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.
Shelf Life : 120 days from manufacturing when stored below 5 0 C
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Flavoured Milk – Coffee
Flavoured Milks are milks to which some flavours / colours and sugar 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.
Shelf Life : 120 days from manufacturing when stored below 5 0 C
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Flavoured Milk – Mango
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.
Shelf Life : 120 days from manufacturing when stored below 50C
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Flavoured Milk – Pineapple
Flavoured Milks are milks to which some flavours / colours and sugar 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.
Shelf Life : 120 days from manufacturing when stored below 5 0 C
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Flavoured Milk – Pista
Flavoured Milks are milks to which some flavours / colours and sugar 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.
Shelf Life :
Bag : 3 days
Bottle : 120 days from manufacturing when stored below 50 C
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Flavoured Milk – Strawberry
Flavoured Milks are milks to which some flavours / colours and sugar 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.
Shelf Life : 120 days from manufacturing when stored below 50 C
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Jeera Tak (Masala Butter Milk)
Tak is also called chhas, refers to desi buttermilk.
Shelf Life : 15 days from manufacturing when stored below 50C
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Khoa
Khoa / Khava / Mava refers to the partially dehydrated whole milk product prepared by the continuous heating of milk in a karahi over a direct fire, while also constantly stirring-cum-scraping by using a khunti till it reaches a semi solid consistency. Thereafter, the pan-contents are removed from the fire and worked up into a solid mass known as khoa-pat.
Shelf Life : Best before 15 days from packaging when stored at below -18 0C and below.
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Lassi
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.
Shelf Life : 15 days from manufacturing when stored below 5 0C
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Lassi – Pineapple
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.
Shelf Life : 15 days from manufacturing when stored below 50 C
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Lassi – Pineapple
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.
Shelf Life : 15 days from manufacturing when stored below 50 C
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Low Fat Paneer
Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid commonly used are citric in both natural & chemical forms.
Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palak paneer, paneer butter masala etc.
Shelf Life : 30 days from manufacturing when stored below 00 C
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Malai Paneer
Paneer refers to the milk solids obtained by the acid coagulation of boiled whole milk & subsequent drainage of whey. The acid commonly used are citric in both natural & chemical forms.
Traditionally paneer has been a variety of pressed channa, used mainly in preparing cooked vegetable dishes like palak paneer, paneer butter masala etc.
Shelf Life : 30 days from manufacturing when stored below 00 C
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Pasteurised Cream
Pasteurised cream is used for making Icecream, Desi Loni, Whipping Cream, Milk shakes, Fruit Salad Dressings, Spoon over puddings. Topping over Vegetables, Sauces/Soups.
Shelf Life : Best before 10 days from packing when stored below 5 0C
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Plain Tak (Butter Milk)
Tak is also called chhas, refers to desi buttermilk.
Shelf Life : 15 days from manufacturing when stored below 5 0 C
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Shrikhand
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, nutmeg (jaiphal) etc. to yield shrikhand.
Shelf Life : 30 days from manufacturing when stored below -18 0C
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Table Butter
For years together, table butter is being cherished as a tasty food, popularly eaten with bread. It also forms a good topping on indegeous food like Pav-bhaji, Thalipith (Pan Cake). Katraj Table Butter is Marketed by Katraj Dairy Manufactured By Dynamix Dairy Industries Ltd., Baramati, Maharashtra, India
Shelf Life : 12 months from packaging when stored refrigerated at 4 0C or below under hygienic conditions
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