Curd based products find considerable popularity among consumers of all ages for their practicality and taste diversity.
Curd is a traditional dairy product consumed by people for ages. It has a creamy milky flavour, usually snow-white colour and slightly creamy, sometimes lumpy stiffer consistency. It is produced like cheese by precipitation of milk proteins from milk using cultural microorganisms and rennet enzymes. Today, it is produced according to the content of fat in several market types: soft, fine, fat or hard.
This is a very valuable food that with appropriate preparation and in conjunction with other food ingredients becomes beneficial, nourishing and rich diet. Many people quite rightly associate weight loss with curd. The product has a low content of calories, low fat version is nearly fat-free, yet it provides body with high-quality protein important to body, consisting of essential amino acids. Milk proteins contained in the curd are extremely easy to digest. Thanks to the low content of milk sugar lactose it may be acceptable for people suffering from so-called lactose intolerance and for those suffering from diabetes.(*). Curd is not only very versatile food because it can be prepared both salty and sweet - it is also nutritionally beneficial and consumers can enjoy really healthy snack (*).
Curd is also an important raw material for the production of curd spreads, curd desserts and curd cream desserts. A variety of these products and their flavour variety are almost endless and there are permanently new innovations introduced to the market. Curd desserts are very tasty, they fill consumers, and especially, they supply the human body with necessary nutrients.
Curd is used also for production of curd and cream desserts especially for the youth category. The curd used must have a very soft consistency, further ingredients in curd and cream desserts are then cream, sugar and flavourings, typically vanillin, cocoa powder or fruit component. No preservatives are used during production, and there are preferably used natural flavourings and colourings.
Cream desserts are eaten fresh, they have a pleasant milky tart flavour with a distinctive taste according to flavour. Consistency is smooth, lightly whipped, semi-solid and easily spreadable. Creams typically have 30 - 42% solids, of which sugar accounts for 15% and fat up to 17%. Whipped sweet curd cream dessert is primarily intended for children and youth, but adults enjoy it as well. The product is offered in several flavoured variants - vanilla, chocolate, strawberry, raspberry and banana; popular is also the trendy option with live probiotic bacteria and fibre to stimulate the development of acid-forming microflora in the digestive tract of humans. This symbiotic effect inhibits the development of harmful bacteria and strengthens the immune system of the body(*).
For curd desserts and curd spreads, a range of sweet and savoury ingredients is used for flavouring, i.e. fruit, cocoa, vegetables. Probiotic cultures are often used, respectively is added soluble fibre inulin for the nutritional purposes, and the like. The programme also offers curd desserts with yogurt where milk and ingredients used for the production come from controlled certified organic farms.
(*) E.Muehlhoff, A.Bennett, D.McMahon: Milk and Dairy Products in Human Nutrition; chapter 5.2.2, pages 213 - 216; chapter 5.3. – pages 217 - 229; FAO, Roma (2013)