doodh

ek gilaas doodh

doodh ek apaaradarshi safed drav hai jo maadaaon ke dugdh granthiyon dvaara banaaya jata hai. navajaat shishu tab tak doodh par nirbhar rahata hai jab tak vah anya padaarthon ka sevan karne mein aksham hota hai. saadhaaranataya doodh mein 85 pratishat jal hota hai aur shesh bhaag mein thos tatv yaani khanij va vasa hota hai. gaaya-bhains ke alaava baajaar mein vibhinn companiyon ka paikd doodh bhi upalabdh hota hai. doodh proteen, kailshiym aur raaiboflevin (vitaamin bi -2) yukt hota hai, inke alaava ismein vitaamin A, di, ke aur E sahit fausforas, maigneeshiym, aayodeen va kai khanij aur vasa tatha oorja bhi hoti hai. iske alaava ismein kai enjaaim aur kuchh jeevit rakt koshikaaen bhi ho sakti hain.^[2]

gaaya ka doodh

gaaya ke doodh mein prati gram 3.14 mili gram kolestraul hota hai. aayurved ke anusaar gaaya ke taaja doodh ko hi uttam maana jaata hai. batra hauspitl end medical research center ke aayurved ke vibhaagaadhyaksh dau॰ mehar Singh ke anusaar gaaya ka doodh bhains ki tulana mein mastishk ke liye behtar hota hai.

sarvochch prati-vyakti gaaya dugdh upayokta (2006)^[3]

desh	dugdh (liter)	paneer (ki.gra)	makkhan (ki.gra.)
Finland	183.9	19.1	5.3
sveedan	145.5	18.5	1.0
Ireland	129.8	10.5	2.9
Netherland	122.9	20.4	3.3
Norway	116.7	16.0	4.3
Spain	119.1	9.6	1.0
svitjralaind	112.5	22.2	5.6
sanyukt raajashaahi	111.2	12.2	3.7
Australia	106.3	11.7	3.7
Canada	94.7	12.2	3.3

bhains ka doodh

sarvochch bhains dugdh utpaadak - 2007[4]
desh	utpaadan (tan)	tippani
Bhaarat	59,210,000	*
Pakistan	20,372,000
cheeni janavaadi ganaraajya	2,900,000	F
misr	2,300,000	F
Nepal	958,603
Iran	241,500	F
myaanmaar	220,462
Italy	200,000	F
viytanaam	32,000	F
Turkey	30,375
vishv	86,574,539	A
No symbol = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, A = Aggregate

bhains ke doodh mein prati gram 0.65 mili gram kolestraul hota hai. bhains ke doodh mein gaaya ke doodh ki tulana mein 92 pratishat kailshiym, 37 pratishat lauh aur 118 pratishat adhik fausforas hota hai. Indian spaainal injari center ke medical director dau॰ H. S. chhaabada ke anusaar gaaya ke doodh se behtar bhains ka doodh hota hai. usamein kam kolestraul hota hai aur mineral adhik hote hain.

paikd doodh

is tarah ka doodh madar dairy, amool, Parag, aaainchal jaisi companiyaan saplaai karti hain. ismein vitaamin A, lauh aur kailshiym oopar se bhi milaaya jaata hai. ismein bhi kai tarah ke jaise ful kreem, tond, double tond aur flevard milk milte hain. ful kreem mein poorn malaai hoti hai, at: vasa sabse adhik hota hai. in sabhi ki apni upayogita hai, par chikitsakon ki rai anusaar bachchon ke liye ful kreem doodh behtar hai to badon ke liye kam fait wala doodh.

doodh ek poorn, svachh, stan granthiyon ka jhaaran hai. paushtikta ki drushti se doodh ek maatr sampoorn aahaar hai jo hamako prakruti ki den hai. hamaare shareer ko lagbhag tees se adhik tatvon ki aavashyakta hoti hai. koi bhi akela peya ya thos bhojya padaarth prakruti mein upalabdh naheen hai jisse in sabko praapt kiya ja sake. parantu doodh se lagbhag sabhi poshak tatv praapt ho jaate hain. isliye bachchon ke liye santulit va poorn bhojan ka star diya gaya hai. doodh mein maujood sanghatak hain paani, thos padaarth, vasa, laiktoj, proteen, khanij vasaavihin thos. agar ham doodh mein maujood paani ki baat karein to sabse jyaada paani gadhi ke doodh mein 91.5% hota hai, ghodi mein 90.1%, manushya mein 87.4%, gaaya mein 87.2%, oontani mein 86.5%, bakari mein 86.9% hota hai.

doodh ki utpaadan ka lakshya 12vein panchavarsheeya plaan (2010-2017) mein badhkar 26.95 lakh maitrik tan karne ki hai jabki 2010-11 mein hamaari doodh ki maang ya jaroorat 33.69 lakh maitrik tan thi. yeh aankade yeh darshaate hain ki hamaari poorti maaaing se kaafi kam hai jiske liye hamein nasl sudhaar se lekar jaanvaron ke liye chaara, daana, paani aur prabandhan par bahut jyaada mehnat ki jaroorat hai.

doodh sampoorn aahaar ke saath-saath jaldi kharaab ho jaane waali peya hai. isliye doodh ke svaroop ko badal kar ham jyaada dinon tak rakh sakte hain saath hi saath doodh ke moolyavardhan dvaara jyaada aamdani bana sakte hain. doodh se utpaadit padaarthon ke pehle hamein yeh jaankaari haasil karna jaroori hai ki doodh ki maang kis roop mein jyaada hai.

(k) sampoorn doodh- svasth pashu se praapt kiya gaya doodh jiske sanghatan mein thos parivrttan na kiya gaya ho, poorn doodh kahalaata hai. is prakaar ke doodh ko gaaya, bakari, bhains ki doodh kahalaati hai. poorn doodh mein vasa tatha vasaaviheen thos ki nyoonatam maatra gaaya mein 3.5% tatha 8.5% aur bhains mein 6% tatha 9%, kramash: rakhi gayi hai.

(kh) stendard doodh- yeh doodh jismein vasa tatha vasaaviheen thos ki maatra doodh se kreem nikal kar doodh mein nyoonatam vasa 4.5% tatha vasaaviheen thos 8.5% rakhi jaati hai.

(g) tond doodh- poorn doodh mein paani tatha sapresh doodh paaoodar ko milaakar tond doodh praapt kiya jaata hai jiski vasa 3% tatha vasaaviheen thos ki maatra 8.5% nirdhaarit ki gayi hai.

(gh) double tond doodh- is doodh mein vasa 1.5% tatha vasaaviheen thos 9% nirdhaarit rahati hai.

(d.) riknsatityooted doodh- jab doodh ke paaoodar ko paani mein ghol kar doodh taiyaar kiya jaata hai jismein 1 bhaag doodh paaoodar tatha 7 se 8 bhaag paani milaate hain to usamein riknsatityooted doodh kehte hain.

(ch) rikmbaaind doodh- yeh doodh jo batar aayal, sapres doodh paaoodar tatha paani ki nishchit maatraaon ko milaakar taiyaar kiya jaata hai use rikmbaaind doodh kehte hain. jismein vasa ki maatra 3% tatha vasaaviheen thos ki maatra 8.5% nirdhaarit ki gayi hai.

(chh) fild doodh- jab poorn doodh mein se dugdh vasa ko nikaal kar uske sthaan par vanaspati vasa ko milaaya jaata hai use fild doodh kehte hain.

is lekh mein sandarbh ya sootr naheen diye gaye hain. krupaya vishvasaneeya sootron ke sandarbh jodkar is lekh mein sudhaar karein. bina sootron ki saamagri ko hataaya ja sakta hai. (September 2014)

is prakriya mein yaantrik vidhi dvaara doodh ki vasa golikaaon tatha doodh ke seeram ko ek samaan aakaar vaale chhote-chhote kanon mein vibhaajit kiya jaata hai taaki doodh aur vasa ek mein samaahit rah sake tatha alag-alag na hon. is prakriya ka upayog flevard doodh banaane ke liye upayogi hota hai jaise soya milk, stroberi flebard milk, milk sek, aaiskreem miks ityaadi.

isse yeh faayda hota hai ki doodh aasaani se pachaaya ja sakta hai. bachche evam umradaraaj logon ke liye bhi samaanyaroop se supaachya hai tatha is prakaar ke doodh se vasa tatha krim alag karna sambhav naheen hota hai. is prakriya se gujarane ke baad dahi evam aaiskreem moolaayam ho jaata hai. in prakriya mein faayda hai to saath mein nuksaan bhi hai jaise ki doodh ko garm karne par kuchh proteen fat jaate hain, doodh mein jalne ki gandh aati hai, vitaamin bi evam si khatm ho jaati hai tatha is prakaar ke doodh ke rakh rakhaav mein ati saavadhaani baratani padti hai.

homojinaaijan prakriya

doodh ki praapti

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doodh ko 5 degree celcius thandha karna

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doodh ko ek jagah ikttha karna

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doodh ka staindadraaijeshan

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doodh ko chhaanana

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doodh ka homojinaaijeshan 60 degree celcius tatha 2500 pound prati varg inch ke davaab se nikaalna

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doodh ka nirogan 72 degree celcius par (15 sekend par)

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doodh ko bharna tatha packet ya botal mein band karna

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doodh ko thandha karna (5 degree celcius tak)

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doodh ka surakshit rakhana (5 degree celcius taap par)

sanghanit poorn doodh padaarth

kheer, khoaa, rabadi, kulfi, aaiskreem

poorn doodh jamaakar banane vaale padaarth

dahi, paneer, chhena, shreekhand, cheej

doodh se mathakar bana padaarth

makkhan, ghi, lassi, mattha

dugdh se bane vibhinn utpaad

khoaa - doodh se jal ko teevr gati se vaashpit karne ko ham khoaa kehte hain. ismein taap ko tej rakhakar oobaala jaata hai tatha doodh ko har vakt chalaate rahana hota hai. doodh garm karne ka barttan ka muainh chauda hona chaahiye. antim vakt mein taapakram kam rakhana chaahiye naheen to khoaa jalne ki sambhaavana adhik hoti hai. agar ise paik karke baajaar mein bechana ho to nami avarodhak batar pepar mein paiking karna chaahiye.

kapde se chhaan kar iska paani baahar kar dete hain tatha thos shreekhand taiyaar ho jaata hai. ismein PC hui cheeni (45%) mila dete hain tatha 5 degree celcius par thandha karne ko rakhate hain.

makkhan banaana - makkhan ek doodh padaarth hai, jo kreem ko mathane se praapt hota hai. jismein vasa 80% tatha jal 10% se adhik naheen honi chaahiye.

ghi banaana- jab ham dahi se makkhan banaate hain aur us makkhan ko kadaahi mein garm karte hain to makkhan peeghal jaata hai. pighlane ke baad makkhan taral mein parivrtit ho jaati hai. ab patali makhamali kapde se chhaan kar ham ghi nikaal lete hain.

lassi banaana- dahi mein paani tatha makkhan milaakar mathani se math lete hain iske pashchaat usamein cheeni mila dete hain aur apni pasand ke anuroop usamein sookhe meve daal kar lassi banaate hain.

rabadi banaana- yeh ek meetha sanghanit poorn doodh padaarth hai. isko banaane ke liye chaude muainh vaale barttan mein garm karna chaahiye. ubalate hue doodh ke oopar pattali parat jam jaati hai jisko ikttha karke rakhate hain aur yeh prakriya chalti rahati hai jab tak doodh barttan mein gaadha naheen ho jaae. jab barttan mein doodh ki maatra 1/6 tab bach jaae tab tak yeh kriya chalti rahati hai. ab saare jame hue kreem ko ikttha karke usamein cheeni mila dete hain.

aaiskreem- doodh ko gaadha karke usamein kastard paaoodar, cheeni, kaaju, kismis, badaam tatha chhohaada bhi mila sakte hain. is taiyaar mishran ko freej mein 4-5 degree celcius par jamane ke liye apni manachaahi barttan mein chhod dete hain. is prakaar aaiskreem taiyaar ho jaati hai

international dairy journal ki report ke mutaabik university of maayane mein kiye gaye ek shodh se yeh baat saabit ho chuki hai ki jo log rojaana kam se kam ek glaas doodh peete hain, ve un logon ki tulana mein hamesha maanasik aur bauddhik taur par behtar sthiti mein hote hain, jo doodh ka sevan naheen karte.^[5]

• Harvard School of Public Health: Calcium and Milk: describes claims of milk supporters and critics
• Milk Factsheet
• Qualitionary - Legal Definitions - Milk
• gaaya raksha dal Punjab