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Food Microbiology of Curd and its Uses

Curd is a dairy product obtained by curdling or coagulating milk with rennet or an edible acidity substance such as lemon juice or vinegar and then draining off the liquid portion called whey milk that has been left to sour (raw) milk alone or pasteurized milk with added lactic acid bacteria or yeast (Example: Lactobacillus acidophilus) will also naturally produce curds and sour milk cheese is produced this way.

The increased acidity causes the milk protein (casein) to tangle into solid masses or curds in cow’s milk, 80% of the protein and caseins (Figure 5.8).

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  • Enhances healthy digestion
  • improves immunity
  • For stronger bones and teeth
  • Helps to lose weight
  • Beauty benefits of curd – for healthy and Radiant skin, prevent premature wrinkles remove dark spots and dandruff.