Curd (Dahi)

Know the best buy

When you’re going to buy curd, what one thing you choose to evaluate the quality of the product? For example, would you check how much milk fat, protein are there in the product, and would you also check if there is any harmful heavy metal like lead is there? Beware! Because in our test of 11 plain curd and 2 probiotic curds, we found the lead level was not below the acceptable level in one of the tested brands. So, while any number of health benefits are attributed to good old curd, it is good to be aware of the parameters with which to assess the quality, safety, and acceptability of the ones we choose to consume. A couple of findings from our test results revealed that the important determinants of quality vary across brands. The following report covers all such findings for a hassle-free, easy buying experience.

We tested the 13 brands on quality, safety, and acceptability parameters such as milk fat, solids not fat (SNF), milk protein, calcium, phosphorus, acidity, cholesterol, saturated fats, carbohydrates, whey, sensory, and phosphatase activity. We also carried out a series of tests to check for the presence of heavy metals and microbiological contamination.

The plain curd brands were prepared from toned milk except for Patanjali which is made from Cow milk, while the probiotic brands were prepared from double-toned milk.

The samples were tested as per specifications in FSS Regulations, Indian Standard IS: 9617-1980 (reaffirmed in 2014), and product claims. The tests were conducted at an NABLaccredited laboratory.