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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Diet
Curd isn’t just tasty; it’s alive with good bacteria! Let’s see what’s inside.
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The primary bacteria found in curd is Lactobacillus, which plays a crucial role in converting milk into curd.
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It ferments lactose (milk sugar) into lactic acid, which gives curd its sour taste and thick texture.
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Depending on how it’s made, curd may also contain Streptococcus thermophilu Lactobacillus bulgaricu These help with digestion and gut health.
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A small amount of old curd is mixed with warm milk. The bacteria multiply, and in a few hours, voilà curd.
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These bacteria are probiotics. -They balance your gut flora -Improve digestion -Boost immunity
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Homemade curd usually contains live cultures. Store-bought yoghurt may be pasteurized; check the label for live and active cultures.
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Lactobacillus is also found in: Fermented pickle Kefir Sourdough These foods all support gut health.
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Want more probiotics? Use fresh starter curd and avoid boiling milk after adding it.
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Curd contains Lactobacillus, a friendly bacteria your gut loves. Add it to your daily diet for natural, tasty health benefits.
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