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English : Curd / Yoghurt, Tamil : Thayir, Malayalam : Thayer, Telugu : Perugu, Kannada : Mosaru, Hindi : Dahi, Bengali : Doi, Gujarati : Dahi, Konkani : Menai / Dai / Dahin, Marathi : Dahi, Oriya : Dahi, Punjabi : Dahi, Tulu : Benjana
curd is formed when a protien called casein,present in milk,clumps together to form solidified mass.a spoonful curd contains lactobacillus bacteria which promotescurd formation through milk. Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein.
MEDICINAL VALUE :
Stimulates intestinal flora, good source of calcium, treatment of dysentry, insomnia, eczema, constipation and colon cancer
NUTRIENT VALUE :
Rich in calories, carbohydrates, proteins, saturated fats, unsaturated fat, calcium
CULINERY AND OTHER VALUES :
A prominent ingredient in the middle eastern and indian cuisines. used commonly in curries, salads, cakes, desserts etc.can be also eaten as it is. used as a natural cosmetic.