These bacteria are responsible for imparting firm body, sweetness, and a mild acidic flavor to the Curd increasing its acceptability to the consumer. Most common as well as traditional dairy based product, Curd, locally known as Dahi, is consumed widely all over the world.
Curd falls under the category of fermented dairy product, produced from heat treated milk after inoculation with certain Lactic Acid Bacteria (LAB) in the form of starter culture.
Lactic acid bacteria multiply, grow and produce lactic acid, acetic acid, and carbon dioxide by utilizing available lactose in milk. Some bacteria use citric acid of milk to produce certain volatile organic compounds mainly diacetyl, which is mainly responsible for flavor of Curd.
Due to its rich nutritional profile and high consumer demand, it is commercially produced to meet the market demands. A new revolution in the industrial manufacturing of Curd is using Curd as functional food.