Basic difference between yogurt and curd structure of curd and yogurt culture for curd and yogurt

2. Yogurt is a dairy product that is
created by bacterial fermentation of
milk using ‘yogurt cultures’. The
bacteria causes fermentation of
lactose and produce lactic acid.
Curds are another type of dairy
product. Curds are made by
curdling or coagulating the milk.
This can be done by mixing edible
acidic substances in to the milk
Bacteria such as Lactobacillus,
bulgaricus and Streptococcus
salivarius subsp
Lemon juice or vinegar
To create yogurt, the milk is first
heated to about 80 °C in order to kill
any additional bacteria that may be
present and to denature milk
proteins. The milk is then left to
cool to around 45 °C, the bacteria is
then added
Introducing the substance to the
milk, will allow the milk to curdle
and separate into two parts. The
liquid part is the whey and the milk
solids will be the curds.
Cow, water buffalo, goats, ewes, mares,
camels, and yaks.
Cow, water buffalo, sheep/ewe,
yak, reindeer, llama, ewe, camel,
and goat's milk.

3. It is a good source of calcium, phosphorus, riboflavin-vitamin
B2, iodine, vitamin B12, pantothenic acid-vitamin B5
Yogurt is also high in probiotics that can help a person live
longer
The bacteria can also help boost the immune system.
Consumption of low-fat yogurt can also aid in weight loss.

4. Four ounces of fresh curd contains: 111 calories; 13 g protein,
5 g fat and 3 g carbohydrate
It also contains measurable amounts of vitamins A, E and K,
vitamin B6, vitamin B12
It also contains calcium, iron, magnesium, phosphorus,
potassium, sodium, zinc, copper, manganese, fluoride
Curds also have a healthy content of probiotics.