Page:Sushruta Samhita Vol 1.djvu/538

434 (lit:—imparting stoutness to one's body). The milk, which emits a fetid smell, or has become discoloured and insipid, or has acquired an acid taste and looks shreddy and curdled, or tastes saline, should be regarded as Unwholesome and injurious.

The Curd-group:—There are three kinds of curd such as, the sweet, the acid, and the extremely acid curd. Milk curd generally leaves an astringent after-taste. It is demulcent and heat-making in its potency, as well as spermatopoietic, vitalising and auspicious. It proves curative in Pinasa (nasal catarrh), intermittent fever (Vishama Jvara, dysentery, non-relish for food, difficult urination, and general cachexia.

Metrical Text:—Sweet curd greatly increases the slimy secretions of the organs and the quantity of fat and Kapham in the body. Acid curd deranges the Pittam and the Kapham, while the extremely acid curd vitiates the blood. Curd, which has been not perfectly curdled (Mandajatam) is acid in its (digestive) chemical reaction, acts as an inordinately strong purgative and diuretic agent, and deranges the three fundamental humours of the body.

Curdled cow's milk is demulcent, sweet in digestion, appetising, srength- increasing and acrid. It subdues the bodily Vayu and imparts a relish to one's food. Curd prepared with the milk of a she-goat is light,