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Health Benefits of Curd

Curd is full of calcium, vitamin D, protein and healthy gut bacteria. There is no doubt that curd is full of nutrition and will benefit you if you include it in your daily diet. Consider these benefits:

  1. a) Strong Bones and Teeth: Curd is a rich source of calcium and phosphorus and is essential for the maintenance of strong bones and teeth.
  2. b) Helps boost Immunity: Curd has been found to contain good bacteria that help to fight infections and provide a boost to your immunity levels.
  3. c) Good for Heart: Curd has been found to be great for the heart. It helps to control high blood pressure levels and lower cholesterol levels. Regular consumption of curd has been found to prevent the thickening of arteries.
  4. d) Good for Digestion: Make sure to have a bowl of curd after you have eaten spicy food. The heat from the food is neutralised by the curd that you consume. It is also great in treating peptic ulcers


Yoghurt Vs Curd Vs Probiotic Curd or Probiotic Yogurt

What is Curd or Dahi?

Curd, or dahi, is produced by bacterial fermentation of boiled milk. The bacteria used to make dahi are known as ‘dahi cultures’ or ‘starter culture’ 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 the 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 is Probiotics Curd or Probiotics Yogurt?

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 curd or dahi or as dietary supplements.

Is Branded Curd Better than the Homemade One?

Yes for mainly three reasons:

  1.  The main ingredient that makes curd firmer and gives it a smooth texture is the high SNF content in the milk used. Commercially made curd will have higher SNF content (around 10 per cent), which is attained through techniques applied during manufacturing or through added SNF. Homemade curd will generally have SNF of around 8 to 9 per cent, which makes a big difference.
  2. The process followed commercially is highly standardised – for example, for how long to heat milk at what temperature, when to add the culture, for how long to set the curd in incubator, and so on. This is very difficult to follow at home, even if you know the parameters.
  3. The culture used in the commercial production of curd is monoculture of a single cloned bacterium or it may be a mixture of some specific bacteria. This brings consistency in the texture and taste. At home we use the culture from the previous curd, which can deteriorate over the period of reuse, and taste would change.

Consumer VOICE has 10 brands of plain curd and probiotic curd at the accredited NABL labs to know which are the healthiest curd brands in india.

Divya Patwal


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