19 February 2022 - Delicious Journey of Cheese and Paneer (E)
We all love our cheese! In fact, cheese is one of urban India’s favourite food items. And then, there is the homely Paneer or fresh cottage cheese which is, of course, a pan-India favourite for making desserts, appetisers and main-course dishes. When it comes to nutrition - Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, which makes it an important whole food on Indian tables. Paneer is a powerhouse of nutrition as well - it is an important source of protein for vegetarians - it is rich in minerals like phosphorus and magnesium, both are essential for the smooth functioning of the digestive system. Amul was one of the first Indian companies to make processed Cheese commercially in India way back in the 1960s. From 41,583 kg of Cheese production in 1964, Amul's capacity has increased to over 3,750 Metric Tonnes per month. In this episode of Science for a Self Reliant India, we visit Amul’s cheese and Paneer factory in Khatraj (Gujarat), where they make our beloved Cheese and Paneer. We decipher the science behind the Making of Processed cheese. From different variants being made at this factory - to understanding the difference between Paneer and cheese - and its importance to India when it comes to fighting malnutrition. This and much more on this week’s episode Science for a Self-reliant India - only on India Science.
