Dadhi—(curds/soured milicicoagulaged milk) :—

Dadhi is sour both in taste and also at the end of digestion, water absorbent (causing constipation), hard to digest, hot (in potency), mitigates väta, increases fat, semen, strength, Mcma (kapha), pitta, rakta, aghi (digestive activity) produces oedema (dropsy), improves taste (or appetite), is ideal for use in loss of taste, intermittant fever associated with cold (rigors), chronic rhinits, dysurea; devoid of its fat, it is ideal in diseases of the duodenum.
It should not be eaten at nights, not made hot, not in spring, summer, and autumn; even in other seasons, without the addition of soup of mudga (green-gram), kaudra (honey), ghrta (ghee, butterfat), sitopala (sugar candy) and amalaka; it should not be partaken daily nor when it is not well formed, othewise it will cause fever, bleeding diseases,

visarpa (herepes); kutha (leprosy and other skin diseases), piçlu (anaemia) and bhrama (giddiness). 29—32.
Takra—( butter milk removed of its fat) — rni tqr itiF nii
TqqTwLqN I I1 i
Takra (buttermilk) is easily digestable, astringent and sour in taste, kindles hunger, mitigates kapha and văta, and cures dropsy, enlargement of the abdomen, haemorrhoids, duodenal diseases, dysurea, loss of taste (appetite), enlargement of spleen, abdominal tumor, complications arising from excess consumption of ghee (during oleation therapy), artificial poiSons and anaemia.
Notes :—Hernadri, the commentator, clarifies, that takra js inathita dadhi ( well churned cuid/coagulated milk ), it is of two kinds, sajala (mixed with water) and ni .iala (unmixed with water); sajala (water diluted) is again of two kirds, sasneha ( with fat ) and asnelia (without fat ), the propet th a mentioned above ate of asneha takra ( devoid of fat).
Mastu (wheyiwatery part of curds) :—

Mastu (watery part of curds) is similar (to takra) in properties helps easy movement of bowels cleanses the channels and relieves constipation.
Navanita (butte;) :—

Fresh navanita (buttur) is aphrodisiac, cold (in potency), improves colour (complexion of the skin), strength and digestion, absorbs water, cures disorders of väta, pitt, asrk (blood), consumptiOn, hacrnorrhoids, facial paralysis and cough; butter obtained from milk is water absorbent, cures bleeding diseases and disease of the eye.

Ghrita_(ghee/butter fat)
Ghtta is ideal for improving intellegence; memory, ingeneity, keenness of digestion, Longlife, semen (sexual vigour), and eye sight, for children, the aged, those who desire more children, tenderness of the body, and plcasaHt voice, for those suffering frGm emaciation as a result of injury to chest (Lungs), parisarpa (herpes), injury from weapons, and fire, disorders of văta and pitta origin, poison, insanity, consumption, inauspicious activity (witchcraft, etc.) and fevers; is best among fatty materials (for oleation and other thcrapies), cold (in potency), best for retaining of youth; capable of giving a thousand good effects by a thousand kinds of processing.

Purana ghta (ghee old by ten years), cures intoxication, epilepsy, fainting, diseases of the head, ear, eye and vagina; cleanses and heals of the wounds. 40.

Kilăta, piyUa, kürcika, morana, etc. are strengthening, increase the semen, sleep and kapha, cause constipation, heavy
(hard to digest) and aggravate the dosas. 41.
Notss :—Kilăta is the solid portion obtained after heating curds or buttermilk, piyisa is the milk of cow which has just given blith to a calf, upto a period of about three days or tilt the milk becomes thin; kürcika is the solid portion obtained after heating butteamilk while moraiia (or morata) is the sour, thin liquid portion.