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Milk: Consumed in its natural form or used as an ingredient in various recipes.

Cheese: There are numerous types of cheese, each with its unique flavor, texture, and production process.

Butter: Produced by churning cream separated from milk, butter is a common cooking and spreading ingredient.

Yogurt: Fermented milk product that contains live cultures of bacteria, providing health benefits.

Ice Cream: A frozen dessert made by churning and freezing a mixture of milk, cream, sugar, and flavorings.

Cottage Cheese: A fresh cheese made from curds that are drained of whey.

Sour Cream: A dairy product obtained by fermenting regular cream with specific lactic acid bacteria.

Condensed Milk: Sweetened milk with water content removed, commonly used in baking and desserts.

Evaporated Milk: Similar to condensed milk but without added sugar, often used in cooking and baking.

Milk Powder: Dehydrated milk with water removed, used as a convenient and long-lasting alternative to liquid milk.

Cream: The fatty layer that rises to the top of milk, used in cooking and as a topping.

Whey: The liquid byproduct remaining after milk has been curdled and strained, often used in protein supplements.

Casein: A protein derived from milk, often used in the production of cheese and as a food additive.

Lactose-Free Products: Varieties of milk, cheese, and other dairy products specifically processed to remove or break down lactose for individuals with lactose intolerance.

Flavored Milk: Milk with added flavors such as chocolate, strawberry, or vanilla.

Kefir: A fermented milk drink with a tangy taste, produced by the action of kefir grains.

Milk-based Beverages: Various beverages like milkshakes, smoothies, and flavored coffee drinks that incorporate milk.



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