Curd And Yogurt : Are They Different?
The terms “yogurt” and “curd” are often used interchangeably in some regions, while in others, they refer to distinct dairy products. The main difference between yogurt and curd lies in their production methods and the specific bacterial cultures used.
1. Production Process :
Yogurt: Yogurt is typically made by fermenting milk with two specific strains of bacteria – Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is heated to a specific temperature to encourage the growth of these bacteria, resulting in the fermentation process that thickens the milk and gives yogurt its characteristic texture and tangy flavor.
Curd: In some regions, the term “curd” refers to a dairy product that is coagulated or fermented by natural bacteria present in the environment or by adding a small amount of already fermented curd to fresh milk. The production process can vary, and it may not involve the specific bacterial strains used in yogurt.
2. Bacterial Cultures :
Yogurt: As mentioned earlier, yogurt is made with specific bacterial cultures, Lactobacillus bulgaricus and Streptococcus thermophilus.
Curd: The term “curd” may refer to a more generic product that can be made with a variety of bacterial cultures, including those naturally present in the environment or those from a small amount of previously fermented curd.
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Yogurt: Yogurt typically has a smooth, creamy texture and a tangy flavor due to the specific bacterial strains used in its production.
Curd: The consistency and flavor of curd can vary widely depending on the specific production method and the bacterial cultures involved. It may be less consistent than yogurt in terms of texture and flavor.
It’s important to note that the usage of these terms can vary across different countries and regions. In some places, the terms may be used interchangeably, while in others, they may refer to distinct products. Always consider the local context when interpreting these terms.
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