Curd is a very nourishing food.
- It is a valuable source of protein, essential vitamins and minerals.
- It is also a rich source of calcium and riboflavin.
- The proteins in curd is more readily digested than the protein in milk. It has been estimated that regular milk is only 32% digested after an hour in the digestive tract, whereas 91% of curd is digested within the same period of time.
- It is, therefore, an ideal diet for those with sensitive digestive systems, particularly young children and elderly persons.
During the process of making curd, bacteria convert milk into curd and predigest milk protein. These bacteria then inhibit the growth of hostile or illness-causing bacteria inside the intestinal tract and promote beneficial bacteria needed for digestion. These friendly bacteria facilitate the absorption of minerals and aid in the synthesis of vitamins of B group. Buttermilk, which has same nutritive and curative value as curd, is prepared by churning curd and adding some water, removing the fat in the form of butter.