Curd is more of a solid than a liquid product. An essential part of the dry matter of curd is comprised of proteins, but it also contains carbohydrates, fats and minerals. There is a significant amount of water (78-82%) in curd, bound with proteins.
Curd contains free water as well ‑ the liquid that has dripped between the twofold package of curd shows it. Technologically, it would be possible to produce curd with a low water content as well, however, it would taste dry and dull.
Many of us realise that curd is good for one’s health. What exactly makes classical curd a product that has a favourable effect on human health?
The main ingredient in curd is casein, the reserve protein of milk which gives the product its white main colour. The primary bio…