Lactic acid in curd gives it a tangy taste and makes it healthy, aiding digestion and improving calcium absorption. Tap to read in detail.

India is the largest producer and consumer of milk globally, with dairy being an integral part of Indian diets. From the early morning cup of chai to the preparation of desserts and curd ...

Cláudio de Castro Pellegrini of the Federal University of São João del-Rei in Brazil recently set out to formulate an equation to determine the optimal shape of a beer glass that will keep a ...

Before pasteurization became common in the early 1900s, milk was consumed in its raw, unprocessed state. Raw milk is often considered more natural, and some say it contains extra nutrients and ...

The primary feature that makes this curd such a delicacy is the fact that it is made using raw milk without anything being added to it. Abdul Hai, owner of the local "Adarsha Dahi ...