Ayurveda - Classification of Food: Dairy, Dairy, Butter, Cheese, Cow's Milk, Eggs, Ghee, clarified butter, Goat's Milk, Mother's Milk, Yogurt

Substance	Taste	Heating or Cooling	Post Digestive Effect	Properties and Action on Tridosha
Dairy
Butter unsalted)	Sweet & Astringent	Cooling	Sweet	Oily, Smooth. Reduces Hemorrhoids, Promotes intestinal Absorption. Increases Kapha, Reduces Vata & Pitta.
Cheese (unsalted)	Sweet & Sour	Cooling	Sweet	Heavy Smooth. Increases Pitta & Kapha, Decreases Vata.
Cow's Milk	Sweet	Cooling	Sweet	Light, Oily Smooth. Increases Kapha, Decreases Vata & Pitta. Milk is more easily digested if boiled and allowed to cool to a warm temperature before drinking.
Eggs	Sweet & Astringent	Heating	Pungent	Oily, Smooth, Heavy. Increases Pitta & Kapha, Decreases Vata.
Ghee (Clarified butter)	Sweet	Cooling	Sweet	Light, Oily, Smooth. If taken in excess, increases Kapha. If taken moderately, good for Vata, Pitta & Kapha. Promotes Digestion. Ghee is strengthening. It is good for transporting herbal influences to tissues.
Goat's Milk	Sweet & Astringent	Cooling	Sweet	Light. Relieves cough, Fever, Diarrhea. Increases Vata, Decreases Pitta & Kapha. Usually, goat's milk is more easily digested for people who have difficulty with cow's milk.
Mother's Milk	Sweet	Cooling	Sweet	Light, Oily, Smooth. Enhances Ojas. Keeps Balance of Vata Pitta & Kapha.
Yogurt	Sour & Astringent	Heating	Sour	Smooth, Oily Good for Digestion, Diarrhea, Painful Urination. Increases Pitta & Kapha, Decreases Vata.