What is curd?

Consumer Voice - - Curd (dahi) -

Curd, or dahi, is pro­duced by bac­te­rial fer­men­ta­tion of boiled milk. The bac­te­ria used to make dahi are known as ‘dahi cul­tures’. The qual­ity of dahi de­pends on the cul­ture used as well as the ini­tial qual­ity of milk and other in­gre­di­ents added. In other words, curd is milk that has been acted upon by a par­tic­u­lar kind of healthy bac­te­ria. It im­proves the bal­ance of healthy bac­te­ria in the gut.

What is yo­ghurt?

Yo­ghurt is sim­i­lar to curd but is made us­ing a dif­fer­ent strain of bac­te­ria called Lac­to­bacil­lus bul­gar­i­cus and Strep­to­coc­cus ther­mophilus. Other strains of lac­tic acid bac­te­ria (LAB) may also be added in ad­di­tion to these in the yo­ghurt.

What are pro­bi­otics?

Pro­bi­otics are ‘live micro­organ­isms which when ad­min­is­tered in ad­e­quate amounts con­fer a health ben­e­fit on the host.’ Lac­tic acid bac­te­ria and bi­fido bac­te­ria are the most com­mon types of mi­crobes used as pro­bi­otics; cer­tain yeasts and bacilli may also be used. Pro­bi­otics are com­monly con­sumed as part of fer­mented foods with spe­cially added ac­tive live cul­tures, such as in dahi or as di­etary sup­ple­ments.

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