Curd, also known locally as Dahi, is the most common and traditional dairy-based product consumed worldwide. Curd is a fermented dairy product prepared from heat-treated milk after inoculation with specific Lactic Acid Bacteria (LAB) in the form of a starter culture.
The fermentation process extends the product's shelf life while also improving its taste and milk digestibility. Fermented milk products have been produced since around 10,000 BC. In laboratories, a variety of Lactobacilli strains have been grown, allowing for a wide range of cultured milk products with varying flavors and characteristics. So, if you're interested in learning more about this program, enroll today.