Curd
Fermented milk product. Curd is a semi-solid fermented milk product widely consumed across regions. It is produced by controlled fermentation using specific bacterial cultures. Curd is valued for its texture, taste, and functional role in food formulations.
â What Is Curd?
Curd is a fermented dairy product obtained by culturing milk with beneficial lactic acid bacteria. The fermentation process converts lactose into lactic acid, giving curd its thick texture and mildly sour taste.
đ¯ Why Is It Used?
Used as food and ingredient. Adds thickness and creaminess Enhances flavor and mouthfeel Used as a base for fermented foods Supports texture and stability in recipes Used in gravies and snacks. Supports fermentation-based foods.
â Benefits
Source of protein and calcium.
Contains probiotics.
Supports digestion.
Common dietary item.
â ī¸ Side Effects
Not suitable for lactose intolerance in some cases.
Spoils quickly if not stored properly.
Excess intake may not suit everyone.
đ FSSAI Guidelines
Permitted fermented milk product under FSSAI regulations Must comply with standards for curd and cultured milk Use of permitted starter cultures only Mandatory declaration in ingredient list Allergen declaration for milk is required
đ Daily Limit
No specific daily limit. Consume fresh and in moderation.
Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.