India Food Stats

As a contributor to Open Food Facts, I add and edit images of food product labels to extract nutrition information. While examining the ingredient list of Heritage A-One Spiced Buttermilk, I came across an ingredient I had never seen before—pasteurized water! Image source: Open Food Facts I had to turn to ChatGPT to know more about it and here's its response: Pasteurized Water is water that has been heat-treated to kill harmful pathogens such as bacteria, viruses, and parasites. Unlike boiling, which heats water to 100°C, pasteurization heats water to a lower temperature (typically around 60°C to 70°C) for an extended period, which is sufficient to destroy most disease-causing organisms while preserving the taste and minerals. Pasteurization is commonly used for milk but can also be applied to water. Pasteurized water is different from distilled or sterilized water, as it eliminates pathogens but may not remove all impurities or dissolved solids.

Image source: Open Food Facts Paneer Composition & Characteristics Indigenous dairy product from the Indian subcontinent Also known as Indian cottage cheese Made through heat and acid coagulation of milk Entraps fat and casein complexed with denatured whey proteins, salts, and lactose Marble white with firm, cohesive, spongy body and close-knit texture Possesses sweetish-acidic-nutty flavor Production Made from cow milk, buffalo milk, or combination Can also use recombined milk (skim milk powder, cream/butter, water) or reconstituted milk (whole milk powder, water) Fat content varies by product type Coagulated using typically lactic acid or citric acid  Unlike most cheeses, paneer does not involve rennet in the production process Nutritional Value Contains nine essential nutrients Provides high-quality protein, calcium, and vitamin D Protein (casein) builds and repairs muscle tissue Calcium and vitamin D strengthen bones and teeth The nutrition data mention...