- It contributes to the nutritive value of the diet, e.g., milk shakes, plain milk, flavoured milk, cheese toast.
- Milk adds taste and flavour to the product, e.g., payasam, tea, coffee.
- It acts as a thickening agent along with starch, e.g., white sauce or cream soups.
- Milk is also used in desserts, e.g., ice-cream, puddings.
- Curd or buttermilk is used as a leavening agent and to improve the texture, e.g., dhokla, bhatura.
- Curd is used as a marinating agent, e.g., marinating chicken and meat.
- Curd is used as a souring agent, e.g., rava dosa, dry curd chillies.
- Khoa is used as a binding agent, e.g., carrot halwa.
- Milk and curd increase shelf-life poories preserve better when the dough is mixed with milk/curd.
- To prevent browning in vegetables, e.g., butter milk is used for preventing browning when plantain stem is cut.
- Variety to the diet, e.g., butter milk sambhar, avial and mutter paneer.
- Cheese is used as garnishing agent.
- Milk is used as clarifying agent in sugar syrup.
- Salted butter milk is used for quenching thirst.
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