Review of Paneer and Cheese in context of Kilat and Kurchika

ISSN: 2456-3110 REVIEW ARTICLE Nov-Dec 2016 Journal of Ayurveda and Integrated Medical Sciences | Nov - Dec 2016 | Vol. 1 | Issue 4 79 Review of Paneer and Cheese in context of Kilat and Kurchika Saylee Deshmukh, Vyas MK 1 Ph.D. Scholar, 1 Professor & HOD, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India. I NTRODUCTION Paneer and Cheese are being commonly used food items in India presently. Paneer which is also called as Chhana or Chhena is a non fermented cheese made from milk, basically it is fresh milk cheese, where the milk is coagulated with an acidic agent (like lemon juice, vinegar or curd) [1] The whey is removed and the coagulated Paneer sets in some time. 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. Nutritional value of Paneer as per 183 g is as mentioned in Table 1. Address for correspondence: Dr. Saylee Deshmukh Ph.D. Scholar, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India – 361 008 E-mail: dsaylee@ymail.com Submission Date : 6/11/2016 Accepted Date: 28/11/2016 Access this article online Quick Response Code Website: www.jaims.in DOI: 10.21760/jaims.v 1 i 4.6922 Table 1: Nutritional value of Paneer Energy 182 kJ (43 kcal) Sugars 10 g Fat 2 g Protein 7 g Vitamin A equiv. 44 μg Calcium 230 mg Sodium 87 mg Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. Cheese is a rich source of milk protein, fat, calcium and riboflavin. Cheese is prepared in 4 stages; 1 Curdling 2 Draining 3 Pressing 4 Ripening A B S T R A C T 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 . Key words: Paneer , Cheese, Kilat , Kurchika.

Saylee Deshmukh et. al. Review of Paneer and Cheese in context of Kilat and Kurchika ISSN: 2456-3110 REVIEW ARTICLE Nov-Dec 2016 Journal of Ayurveda and Integrated Medical Sciences | Nov - Dec 2016 | Vol. 1 | Issue 4 80 Curdling is the separation of the liquids (whey) from the solids (curds) by addition of the fermenting agent. Draining is the method of eliminating the whey (liquid) from the curd (solid). Proper draining is vital to attain the correct moisture content in the cheese. Pressing is a step that simply eliminates more whey. Ripening involves the careful control of humidity, temperature and oxygen levels to nurture the cheese to maturity by addition of fermenting agent like yeast etc. Cheese is valued for its portability, long life, and high content of fat, protein, calcium and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Nutritional value of Swiss Cheese [2] as per 100 g is as mentioned in Table 2. Table 2: Nutritional value of Swiss Cheese per 100 g Sugars 5.4 g Fat 27.8 g Protein 26.9 g Vitamin A equiv. 17 μg Calcium 79 mg Sodium 8 mg Correlation of Paneer and Cheese in Ayurveda: Procedure of Paneer preparation can be correlated with Kilat . In commentaries of Ayurveda classics procedure about Kilat has been described in detail. ‘ Nashtakshira Pinda’ [3] i.e. solid part of curd without whey. Kilat has been described in Ayurveda as heavy to digest which increases strength, aphrodisiac, help to pacify Vata Dosha . It must be eaten only by those people whose digestive capacity is more. It is useful for the patients of insomnia. It leads to vitiation of Kapha Dosha if taken in excess quantity. As cheese is made by fermentation of curd, it can be correlated with Kurchika which is described in detailed in Ayurveda classics. Kurchika [4] is a solid part which is made up of fermentation of Dadhi i.e. curd. Kurchika is also heavy to digest. It vitiates Pitta Dosha . In Ayurveda Kilat and Kurchika are not been advised for daily intake as it is responsible for vitiation of Dosha . CONCLUSION Paneer is in a solid form which is made by curdling the milk and draining away the whey which can be correlated with Kilat in Ayurveda. It is a solid part of curd without whey. Cheese is prepared in 4 stages i.e. Curdling, Draining, Pressing and Ripening which can be correlated with Kurchika in Ayurveda which is made by fermentation of curd. REFERENCES 1 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 2 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. 3 Agnivesh, Charaka Samhita with Ayurvedadipika commentary by Chakrapani, Reprint edition, Varanasi; Chaukhambha Surbharati Prakashan, Varansi; 2008.130 4 Sushruta, Sushruta Samhita with English translation by Kaviraj Kunjalal Bhishagratna, Dr. Jyotir Mitra, 3 rd ed, Chaukhamba Sanskrit Sansthan, Varanasi, 2005,1,458 ******************************* How to cite this article: Saylee Deshmukh, Vyas MK. Review of Paneer and Cheese in context of Kilat and Kurchika. J Ayurveda Integr Med Sci 2016;4:60-62. http://dx.doi.org/10.21760/jaims.v 1 i 4.6922 Source of Support: Nil, Conflict of Interest: None declared.