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Yogurt, curd, dessert, paneer, cheese...what's the difference?

Tue, Nov 07, 2017, 12:41 PM
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Many mistake yogurt for curd. But they are not the same. Yogurt is similar to curd. But both are not the same. You might have heard about dessert. It is interesting to know the difference between these foods.


Curd and yogurt are milk products. They are formed when milk is fermented. They are a part of people's lives, world over. Actually both are different from each other. There is difference in their processing, use and benefits. But in our country, it is believed that they are both the same and they are called differently in different countries. Both are beneficial for the digestive system. They appear the same.

Yogurt
representational imageYogurt is formed by fermenting milk, with the help of bacteria (Lactobacillus Balgarisis, Streptococcus Thermophilus). This bacteria is called yogurt culture. Due to reaction, Lactose in milk, turns to Lactic Acid. The result is yogurt. That is why it is somewhat salty and acidic (sour) in taste.

Yogurt is a Turkish word. It means, tightly binding. Yogurt is prepared in our country, with cow or buffalo milk. In foreign countries, goat milk, camel milk or sheep milk are used. Yogurt is used mostly in America, Britain and Europe.

Milk is first boiled at 80 degrees C. As such, the bacteria that spoils milk is destroyed. Later, the milk is cooled to 45 degrees C. The bacteria is added to the milk. A tsp. of yogurt too acts as bacteria. It is left to ferment in normal room temperature. The yogurt is ready. Many flavours are added to this. It is consumed directly. Sugar, salt or aromatic essence can be added to this.

Yogurt has calcium, phosphorus, Riboflavin (Vitamin B2), Pantothenic Acid (Vitamin B5), Zinc, Potassium, Protein and Molybdenum. Yogurt has Probiotics in abundance. They are essential for health. Probiotics increases the immunity of the body. Those who suffer from allergies to milk or curd, can try yogurt. Normally, some are allergic to lactose in milk. But in yogurt, lactose turns in to lactic acid and does not cause allergy. Those who are allergic to curd, can try yogurt. Those who face digestive discomfort are relieved by taking this.

Curd
representational imageThe process of preparing curd is called curdling. Curd is prepared by curdling milk. A tsp. of curd is mixed to milk that is heated and cooled to 30 to 40 degrees C. Sometimes sour vinegar or lime juice is used. Curd has lactobacillus. This bacteria doubles itself in a few hours, in 30 to 40 degrees C temperature. It changes milk to curd. While curd is formed quickly in warm temperatures, it take a longer time during cold season. Along with the solid curd, there is some water. Both these have proteins. This curd can be had with sugar or salt.

Curd too can be made with milk of buffalo, cow, goat, camel or sheep. In Spain special curd prepared from sheep milk is used. Curd has Vitamin A, Vitamin E, K, Thamine, Ribloflavin, Niacin, Panthothenic Acid, Vitamin B6, Pholate, Vitamin B 12, and also calcium, iron, phosphorus, potassium, sodium, zinc, copper, manganese, fluoride and selenium in abundance. Saturated fats and oleic acid are also present. Probiotics are also adequate. It helps in smooth digestion and for cooling. But the good bacteria in curd does not reach the intestines and therefore, the nutritive value might be lost.

Difference
The main difference between curd and yogurt is the preparation. Milk is used as base for both. Both are formed as solid substances. They are also slightly similar in taste. But the bacteria that is used to form curd and yogurt is different.

Nutritive value
representational imageYogurt can be replaced with our native curd. Even this is very good for health. Most importantly, it is good for those who are allergic to milk. They are different types of yogurt available in the market. The most popular among this is Greek yogurt. Many nutritionists recommend this. If one medium cup of curd yields three to four gm. of proteins, the same quantity of yogurt gives, double the rate of protein, from eight to 10 gm. Protein is essential to those who are exercising or involved in hard labour.

Fortis Hospital nutritionist, Dr. Seema Singh says that if yogurt is consumed daily, T cells will function effectively. They are key to maintaining the immune system. It eases the strain on muscles in those who exercise daily. It is useful to those who are allergic to lactose, according to Dr. Mansi Chatra. Yogurt is digested easily, as lactose is transformed to lactic acid.

Yogurt preparation
You can buy branded, quality yogurt. Or you can prepare it at home. However, it needs more focus. Delhi-based chef, Sensil Raj, revealed the method of making yogurt to a daily newspaper. Boil milk until it rises and transfer it to a glass bowl. It should be kept aside until it turns lukewarm. Add two tsps of yogurt to this. Keep the bowl in lukewarm water overnight or for eight hours. Do not leave for longer time, as it will turn sour. After eight hours, remove the water that settles on top. Then refrigerate it for four hours, before use. If it is left to refrigerate, it can be used for four days.

Frozen dessert
representational imageSolidified yogurt is called frozen dessert. It is generally had after meals. Ice creams, cakes, cookies, biscuits, pastries, puddings, candies are also part of desserts. Fruits are also commonly used in desserts. The natural sweetness in fruits makes desserts more tasty. Frozen dessert preparation is similar to ice cream.

Probiotics yogurt
Probiotics are microorganisms. They are health boosters, when taken in limited quantities. Any product that is in the name of Probiotics has bacteria. It is an anti-acid. It reaches the intestines and helps in absorption of the benefits of good bacteria.

Cheese, paneer
representational imageCheese and paneer are milk products. Cheese is derived out of curdling milk and separating the water. The solidified matter is made in to pieces and preserved in 38 degrees C, for 45 minutes. This warmth produces acid. The pieces are hardened with this. There are three types of cheese. If there is 50-80 per cent water, it is considered soft cheese, 45 per cent water is called semi-hard cheese and less than 40 per cent water is called hard cheese. This is also called 'junnu.' This is another kind of paneer. This is a commercial product and used in many recipes. Abroad this is called cottage cheese. This is heated at 200 degrees F. Acid is used for solidifying.
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