What Is Difference between Yoghurt and Curd?
Key difference: Yoghurt and curd are two different
types of dairy products. These two are two different forms of milk that
are created by fermenting milk in some way. Yogurt is a diary product
that is created by fermenting milk using bacteria. The bacteria that is
used to ferment milk is known as ‘yogurt cultures’. Curd is a dairy
product obtained by curdling with an edible acidic substance such as
lemon juice or vinegar, and then draining off the liquid portion.
Yoghurt and curd are two different types of dairy products. These two
are two different forms of milk that are created by fermenting milk in
some way. Yoghurt and curd play an important part in cooking and diet in
many different cultures around the world. These are completely
different from each other in almost every aspect.
Yogurt is a diary product that is created by fermenting milk using
bacteria. The bacteria that is used to ferment milk is known as ‘yogurt
cultures’. The bacteria ferment the lactose in the milk causing it to
produce lactic acid, which gives yogurt is tangy and acidic taste.
Yogurt has been dated back to India and Iran circa 500 B.C. In India,
yogurt and honey are known as "the food of the gods" and are a part of
festivals and offerings. The word ‘yogurt’ is derived from the Turkish
word, ‘yoğurt’, which means “to curdle or coagulated; to thicken” Yogurt
is also spelled in various other ways such as yoghurt, yoghourt,
yogourt, yaghourt, yahourth, yoghurd, joghourt, and jogourt.
Yogurt is most commonly created using cow’s milk; however it can also be
created using water buffalo, goats, ewes, mares, camels, and yaks. In
order to create yogurt, bacteria such as Lactobacillus delbrueckii
subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus
bacteria culture are used. To create yogurt, the milk is first heated to
about 80 °C in order to kill any additional bacteria that may be
present and to denature milk proteins. The milk is then left to cool to
around 45 °C, the bacteria is then added (when bacteria is not present, a
spoonful of yogurt will also do the trick), the milk is then left to
ferment at room temperature. The yogurt can be consumed raw, or flavored
with sugar, salt, spices and any other flavors.
Yogurt is also very healthy as a part of daily diet. It is a good source
of calcium, phosphorus, riboflavin-vitamin B2, iodine, vitamin B12,
pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum.
Yogurt is also high in probiotics that can help a person live longer.
The bacteria can also help boost the immune system. People who have
allergies to dairy products are advised to consume yogurt as it does not
produce the allergy that is caused by lactose. Yogurt is also a good
option for people who suffer from stomach ailments, such as diarrhea.
Consumption of low-fat yogurt can also aid in weight loss.
Curds are another type of dairy product. Curds are made by curdling or
coagulating the milk. This can be done by mixing edible acidic
substances in to the milk, such as lemon juice or vinegar. Introducing
these substance to the milk, will allow the milk to curdle and separate
into two parts. The liquid part is the whey and the milk solids will be
the curds. The whey contains the whey proteins of the milk, whereas the
curds are the milk proteins or casein. Sometimes old milk might sour and
separate without the added acidic substances.
Once the curds are separated, they may be eaten as is, or flavored with
sugar, salt, spices and any other flavors, or it may be further
processed into cottage cheese, quark and /or Indian paneer.
Curds can be made from cow, water buffalo, sheep/ewe, yak, reindeer,
llama, camel, and goat's milk. A type of curd in Spain is made from
ewe's milk.
Curd is nutritious. According to Livestrong, “Four ounces of fresh
cottage cheese or curd contains: 111 calories; 13 g protein, 5 g fat and
3 g carbohydrate in the form of lactose. It also contains measurable
amounts of vitamins A, E and K; thiamine, riboflavin, niacin,
pantothenic acid, vitamin B6, folate and vitamin B12. It also contains
calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper,
manganese, fluoride and selenium, as well as saturated fats, and oleic
acid, which is a monounsaturated fat.” Curds also have a healthy content
of probiotics.
However, some claim that curds have a high content of protein, which may
acidity the blood. In order to nullify this acid, the body seeps
calcium from the bones and releases it into the blood. Over time and
excessive acid in the blood may increase chances of osteoporosis.
In South Asia, the term curd refers to yogurt. Sometimes the term may
even refer to non dairy products that appear to have a texture similar
to the dairy curd. These include curds made from soy milk, as well as
curdled eggs, bean curds and lemon curds.
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