What Makes Plain Curd, Yoghurt And Probiotic Curd Different?

We all consume dahi ignoring the basic facts about it. While they may sound similar, plain curd, Yoghurt and probiotic cur are different dairy products. They are all cultured dairy products requiring fermentation with the help of bacteria. In this blog, we will discuss the various qualities that these products should have and how the best curd brand in India ensures this.  

Plain curd: Home-made as well as manufactured 

Dahi can be prepared at home with the help of jaman or joran, which has the lactobacillus required to ferment the milk. Dairy product companies use certain standardized processes to make dahi. Homogenization and pasteurization of the milk are done before transferring it to a storage tank. A recommended dose of culture is added to milk. The cultured milk is then filled in the required packing sizes and stacked in trolleys. These trolleys are moved into incubation rooms, where it is left till a certain acidity level is reached. Once an acidity of about pH 4.7 is achieved, they are blast cooled to 10 degrees Celsius. Ananda Dairy does not receive any complaint because it follows these processes. The poor flavour is often the result of a dairy product company not following the processes diligently. 

Commercially made curd will have higher SNF content which is attained through techniques applied during manufacturing or by adding skimmed milk powder. Homemade curd has a weak body because it will generally have an SNF of around 8-9 percent. 

Preparation of Yogurt 

Many people call Yoghurt Indian dahi. But, this is far from the truth. The reality is that it is two different things. The preparation of Yoghurt is similar to Dahi, but the fermentation of milk is done by adding two more strains of bacteria called Lactobacillus Bulgaris and Streptococcus Thermophilus. The right balance of these two strains of bacteria makes sure that they provide the health benefit of digestion after they reach the intestine alive. The best Yoghurt will have a smooth and creamy texture and a sour taste. The question of any Ananda Dairy Complaint does not arise because the Yoghurt has been prepared by following the standard operating procedures. 

The difference between probiotic curd and plain curd

Probiotic curd is not the same as plain curd. Probiotic are additional bacteria that does not play any role in fermentation, like lactobacillus. Probiotic cultures are added by the best curd brand in India to get additional health benefits in addition to the inherent nutritional value of dahi. There are certain guidelines that have been laid down for probiotic food. As these guidelines are followed by Ananda Dairy, there are no complaints whatsoever. The starter cultures for probiotic curd are obtained from authentic sources. 

The good bacteria commonly used in probiotic curd are Lactobacillus acidophilus and Bifidobacterium. 

It has been sufficiently highlighted that there is a big difference between plain curd, Yoghurt and probiotic curd and the processes followed are not the same. Ananda Dairy has rarely received any complaint about these dairy products because it follows all standard processes.