Food

Difference between Yogurt and Curd

The main difference between yogurt and curd is that yogurt is made with the fermentation of bacteria which is known as yogurt cultures. these bacteria consist of lactobacillus bulgaricus, thermophilic streptococci. on the other hand, the curd or Dahi is made by adding edible acidic substances to the curdled milk. typically, we use vinegar or lemon juice for this purpose.

Difference between Yogurt and Curd

Key differences

  1. the yogurt can be found in many flavors in the market like mango, mint, blueberry, peach, kiwi, strawberry, raspberry, vanilla, etc on the other hand, the curd is not known for flavors.
  2. the yogurt is made with the fermentation process and can be found easily as a dairy product while the curd is also found in dairy but is made by curdling the milk by adding edible acid substances.
  3. the “yogurt cultures” of bacteria are used in the fermentation of milk for the fermentation process. these bacteria are consist of lactobacillus bulgaricus, thermophilic streptococci. lemon juice or vinegar are usually used for curdling the milk to make curd.
  4. the yogurt appeared first almost 2000 BC while the curd is not surely said when was created.
  5. there are several benefits of yogurt are there. like it is rich in calcium sources, vitamin B12, and phosphorus.
  6. the curd also has a lot of benefits for health like it has nutrients, calcium, potassium, and Vitamin B6.
  7. yogurt can be made with different animal’s milk like Buffalo, goat, sheep, cow, yaks, etc.
  8. curd is also made with the milk of camel, sheep, cow, buffalo, llama, etc.
  9. the curd is usually manufactured at home while the yogurt is commonly manufactured as an industrial product on a very large scale.

Difference between Yogurt and Curd in Tabular Form

Yogurt

Curd

it is a dairy product that is made by the fermentation of bacteria for milk. the curd is also a dairy product and is used commonly at home. it is made by curding the milk by adding some edible acid substances.

history

produced Back to 2000 BC C. Goes back millennia at first

Fermentation by

‘Yogurt cultures’ consisting of Lactobacillus bulgaricus, Thermophilic Streptococcus Edible acidic substances, for example, lemon juice or vinegar.

Nutritional benefits

Good source of calcium, phosphorus, and vitamin B12 Rich in calcium, iron, potassium, and vitamin B6

Flavors

Mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, mint, etc. It does not have flavor

Health benefits

Reduce the risk of blood pressure and cholesterol. It stimulates our brain and helps digestion.

Milk of

Cow, water buffalo, goats, sheep, mares, camels, yaks Goat, cow, buffalo, sheep, yak, reindeer, llama, ewe, camel

Yogurt vs curd -Overview

Yogurt is a dairy product created by the bacterial fermentation of milk. Curd is a dairy product that is made by curdling milk with certain edible acid substances.

The fermentation of milk in yogurt is due to the use of a bacteria known as “yogurt cultures” consisting of lactobacillus bulgaricus, thermophilic streptococci. Edible acidic substances that can curdle milk to make curds are lemon juice or vinegar.

Yogurt generally comes in many flavors. These flavors are mainly fruit flavors such as mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, mint, etc. The curd is generally tasteless. Yogurt is produced from the milk of cows, sheep, water buffalo, goats, camels, mares, and yaks.

The milk used to produce curd is a cow, buffalo, sheep, yak, reindeer, llama, sheep, camel, and goat milk. The nutritional benefits of yogurt are there, as it is a good source of calcium, phosphorus, and vitamin B12. Curd also contains the right nutrients, for example, as it is rich in calcium, iron, potassium, and vitamin B6.

The health benefits of yogurt are that it reduces the risk of blood pressure and cholesterol. Curd is also beneficial for health as it stimulates our brain and helps indigestion.

Yogurt is made by the action of bacteria such as streptococci and Lactobacillus bulgaricus in fluid milk, whose function is to metabolize a particular sugar called lactose in milk. Curd is made through a process known as coagulation in which liquid milk is transformed into a solid by adding acidic foods.

What is yogurt?

Yogurt is a dairy product that is manufactured by the action of bacteria such as streptococci and lactobacillus bulgaricus in fluid milk, whose function is to metabolize a particular sugar called lactose in milk. The bacteria ferment the lactose, producing lactic acid that gives the yogurt a tart, tart taste.

Yogurt generally comes in many flavors. These flavors are mainly fruit flavors like mango, strawberry, blueberry, peach, kiwi, raspberry, vanilla, mint, etc.

The nutritional benefits of yogurt are there, as it is a good source of calcium, phosphorus, and vitamin B12. Yogurt is manufactured in industries since it is an industrial product. The word ‘yogurt’ is derived from the Turkish word, ‘yogurt’, which means ‘to curdle, to thicken’.

To make yogurt, the milk is heated to around 80 ° C to kill or eliminate any additional bacteria. The milk is then allowed to cool for about 45 ° C. After that, the bacteria are added mainly in the form of a tablespoon of yogurt. Milk fermentation takes place at room or normal temperature.

Yogurt can be consumed raw or flavored with sugar, seasonings, and any other flavor. Yogurt is rich in calcium, phosphorus, riboflavin-vitamin B2, iodine, vitamin B12, pantothenic acid-vitamin B5, molybdenum, potassium, protein, and zinc.

Yogurt is also rich in probiotics that help increase the aging process of the human being. Relieves stomach ailments, for example, diarrhea, and also lowers cholesterol and blood pressure.

What is curd?

Curd is a dairy product made by a process known as coagulation in which liquid milk is turned into a solid by adding acidic foods. Contains lactic acid/lactobacillus bacteria. This bacterium can multiply at a room temperature of 30-40 ° C.

It ferments the milk to form curds in a few hours. The milk used to produce curd is a cow, buffalo, sheep, yak, reindeer, llama, sheep, camel, and goat milk.

Introducing substances like lactic acid/lactobacillus bacteria into milk allows it to curdle and separate into two parts.

The liquid portion is known as “buttermilk,” while the milk solids are the curd. Whey contains milk proteins. The curds that are separated are milk proteins or casein. Old milk also tends to break apart without adding acidic substances. The separated curd can be eaten as is.

Sometimes it is also flavored with sugar, salt, spices. The curd is also known as Dahi in some countries. It generally does not have any flavor. It can then be processed to make Indian cottage cheese, quark, or paneer.

The curd is very nutritious since it is rich in calcium, iron, potassium, and vitamin B6. It also contains a healthy content of probiotics, the curd is also beneficial for health as it stimulates our brain and helps digestion.

In some countries, the curd is considered an excellent food for the stomach, as it aids digestion and provides cooling relief in case of heartburn.

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