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The benefits of Shifteh pasteurized curd

 

The benefits of Shifteh pasteurized curd

Curd is a dairy that has many properties besides a delicious flavor. Perhaps many people do not know how the curd is made or how good that is.

The benefits of curd in traditional medicine

Many of you may not know that curd is one of the dairy products found only in Iran. In fact, it can be said that such a dough is made from us, this product is a completely Iranian product.

The existence of many proverbs about curd in Persian language indicates the age of production and use of this nutrient is useful. Curd is one of the substitutes of milk that is traditionally boiled, condensed or dried, which is left to be cooked or leftover yogurt

The raw material (of which the curd is made) of curd (whey) is ewes, goats, cows or a mixture of them. In the food industry, curd production is carried out with industrial processes and in the form of liquid curd directly from the milk. Traditional liquid curd is produced from drying and diluting dry curd, which is usually made unpasteurized.

In different parts of the country due to livestock and the lack of access to most of the Iranian herders in the country to the pasteurized milk mill, they convert the excess milk into curd and thereby increase the capacity to keep it.

The nutritional value of curd

Low-calorie curd is a miraculous food ingredient that contains all the properties of milk. (Contains calcium, fat, salt, protein and niacin vitamin B3). The amount of energy produced with 100 grams of curd is about 105 to 120 kilocalories, which can be included as one of the energy suppliers in the daily diet. The amount of nutrients in the curd varies depending on the type of processing, as well as its primary milk.

The benefits of Shifteh pasteurized curd

Interestingly, in the countries of the Middle East and some African countries, fermented food comes from curd, but in the world it is known as Kashk or Kishak. The same is true for Tarchina, especially in the western regions of the country. To make this dish, wheat germ, local vegetables and dough or curd are mixed together and fermented with dough, small pellets, dried and kept for use in cold seasons. The most important therapeutic benefit of curd is the prevention of the development or progression of osteoporosis. The proper levels of calcium and phosphorus and the ratio of these two nutrients in the curd mixture have created ideal conditions for the optimal use of whey used to prevent osteoporosis. Traditionally, in some parts of the country, it is recommended that pregnant mothers eat curd daily if they are in compliance with the health conditions. It is a scientific recommendation.

The amount of nutrients in 100 grams of curd:

Protein 15 to 21 grams

Fat 3 to 11 grams

Carbohydrates 61 to 77 grams

Water and salt 6 to 10 grams

 

 

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