Difference between curd and yogurt
CURD
⏺️Curd is most commonly use in India.
⏺️This is made by the milk.
⏺️The nutritive value of the curd are same as milk, but digestibility is better as compared to ordinary milk.
⏺️Calcium and phosphorus are more easily assimilated from curd than from milk.
Process of making curd
During curd formation the lactose of milk is converted into lactic acid by action of lacto-bacillus ans streptococcus, acid curdle the milk protein. Milk is first boiled to destroy viable organisms . It is cooled to the body temperature and 5-10%starter is added. Lesser quantities are needed during summer after 6-8 hours, an acidity of 0.9-1%acid if formed. Due to drop in pH, the casein is coagulated and the curd is set.
YOGURT
⏺️Yogurt is a variety of curd where the concentration of starter culture is standardized.
⏺️In the production of yogurt, a mixed culture of lacto-bacillus is usually added to the pasteurized milk.
⏺️Often, yogart is marketed with sweetened fruit added.
By:-Dietician Alfiya
⏺️Curd is most commonly use in India.
⏺️This is made by the milk.
⏺️The nutritive value of the curd are same as milk, but digestibility is better as compared to ordinary milk.
⏺️Calcium and phosphorus are more easily assimilated from curd than from milk.
Process of making curd
During curd formation the lactose of milk is converted into lactic acid by action of lacto-bacillus ans streptococcus, acid curdle the milk protein. Milk is first boiled to destroy viable organisms . It is cooled to the body temperature and 5-10%starter is added. Lesser quantities are needed during summer after 6-8 hours, an acidity of 0.9-1%acid if formed. Due to drop in pH, the casein is coagulated and the curd is set.
YOGURT
⏺️Yogurt is a variety of curd where the concentration of starter culture is standardized.
⏺️In the production of yogurt, a mixed culture of lacto-bacillus is usually added to the pasteurized milk.
⏺️Often, yogart is marketed with sweetened fruit added.
By:-Dietician Alfiya
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