Curd is a fresh fermented dairy product made from milk by fermentation with lactic acid producing bacteria. The nutrients and microflora present in curd offer many health benefits in terms of improving gut microflora, digestive health and immune system.

1. CURD (DAHI)
Traditional Indian healthy fermented dairy product
Curd is a fresh fermented dairy product made from milk
by fermentation with lactic acid producing bacteria. The
nutrients and microflora present in curd offer many health
benefits in terms of improving gut microflora, digestive
health and immune system.
India is a diversified country in terms of taste preferences
for curd, so curd manufacturers need different customized
curd cultures to suit their regional consumer requirements.
Developed with strong cultures knowledge and expertise, the
range of DuPontTM
Danisco® starter cultures for curd offer
taste that is as good as the traditional homemade curd.

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FEATURED TECHNOLOGY
• Sample A
YO-MIX® CURD TSH 1205/1206: Robust culture with a very fast setting time. Produces curd
with firm body, grainy texture, and mild flavor. Contains thermophilic cultures.
• Sample B
YO-MIX® CURD F01/F02: Robust culture with a fast setting time. Produces curd with a firm body,
grainy texture and fresh dahi taste. Contains combination of thermophilic and mesophilic cultures.
• Sample C
YO-MIX® CURD DANA 01/02/03: Close to traditional homemade curd taste with low post
acidification, fast setting time and grainy texture. Contains combination of thermophilic and
mesophilic cultures.
• Sample D
YO-MIX® CURD 3350/3360: This culture produces curd with a creamy taste, smooth and shiny
body, fine grains texture and a fast setting time. Contains yogurt cultures.
• Sample E
YO-MIX® CURD HA 971: This culture produces curd with deep and fast acidification.
Contains yogurt cultures.
Nutrition Profile
KEY NUTRIENTS Per
100g
Energy (kcal) 65.3
Fat (g) 3.0
Protein (g) 3.2
Carbohydrate (g) 4.5
INGREDIENTS
MILK, MILK SOLIDS AND
STARTER CULTURES.