Fermented milk products such as curd and yoghurt, kefir (a fermented dairy product from the Caucasian mountains) and koumiss (a traditional Central Asian fermented dairy product made from mare’s milk) have been an integral part of diets in many parts of the world since ancient times that have been recognised
as health foods.
Curd and yoghurt are similar products yet they differ from each other on account of the bacterial strains that are used in their preparation. Yoghurt is prepared from very specific bacterial cultures, either Streptococcus thermophilus or Lactobacillus bulgaricus. Curd on the other hand may be made from these, as well as other bacterial cultures like Lactobacillus acidophillus and Lactobacillus bifidus. Lactobacillus acidophilus, is a species of gram-positive, rod-shaped bacteria that is found naturally in the gut of humans and animals. It is an anaerobic organism that produces lactic acid which reduces the pH which in turn has an inhibitory effect on other organisms especially candida.
From a nutrition point of view, curd and yoghurt are easier to digest as compared to milk since the fermentation process converts the protein into its predigested form and lactose into lactic acid. Both contain higher amounts of B-complex vitamins like thiamine, riboflavin, folic acid and vitamin B-12 as compared to milk and contain bio-available calcium, phosphorus and magnesium, which are the three critical nutrients that are needed to build strong and healthy bones.
The bacteria used in the fermentation of curd and yoghurt function as probiotics in the body. Probiotics are foods that contain live microbial cultures that confer health benefits on the host by improving the intestinal microbial flora when administered in adequate amounts. Curd and yoghurt help restore the friendly intestinal bacteria that are destroyed by antibiotics and help relieve symptoms of antibiotic– induced diarrhoea. They also help reduce diarrhoea on account of radiotherapy, food poisoning and irritable bowel syndrome. Some research studies have shown that curd and yoghurt may help boost immunity, combat vaginal yeast infection and prevent cancer.
Curd and buttermilk form an integral part of the daily diet in many parts of India particularly in summer. Besides eating it plain along with sugar as a dessert after a meal, it is used in the preparation of ‘kadhis’, curd rice, ‘dahi vada’ and popular beverages like lassi and buttermilk. Lassi is a traditional beverage from Punjab that is prepared by churning curd and water to a creamy consistency and may be served
sweet or salty.
Buttermilk or chaas is a very popular salted curd-based drink that is consumed after a meal in many parts of India. Chaas is like lassi but contains more water and has a very thin consistency. It is believed to have carmative and digestive properties after a spicy meal. It is also a refreshing beverage that helps to combat fatigue and dehydration
during summer.
While chaas is normally consumed plain or salted, piyush and ghol are two exceptions. Piyush is a delicious summer cooler from Maharashtra and Gujarat that is prepared from chaas, shrikhand, sugar and spices like nutmeg and saffron. Gondhoraj Ghol is a refreshing beverage from West Bengal that is prepared by mixing curd, chilled water, sugar, black salt and the pulpy juice of the local
gondhoraj lime.
(The writer is a consultant
nutritionist with 26 years of
experience, practicing at Panaji)
