History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s1.t1.31
History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s1.t1.31
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v1.c25.s1.t1.31
The *Taittirīya Saṃhitā* (II.5.3.5) describes the technique and substances for curdling of milk by curd, by whey, by rice-grains, by pieces of Soma-creeper, by *pūtika* (*Basela alba*) and by bark of *palāśa* (*Butea frondosa*). Curdling was performed on previous night. Fresh hot milk was used for coagulation.
Cites (1)
- Kṛṣṇayajurvedasaṃhitā — Sanskrit