Unveiling the Richness of Curd Based Beverages (A Fermented Dairy Product): A Multifaceted Review of Production, Nutrition, Health, and Culture

Curd, a traditional fermented dairy product, is integral to various culinary traditions, cultural practices, and nutritional systems globally. This review offers an in-depth exploration of curd, encompassing its production methods, nutritional profile, health benefits, and cultural significance. We begin with a detailed examination of the fermentation process, focusing on the role of lactic acid bacteria and the factors affecting curd’s quality and sensory characteristics. The paper evaluates the microbial composition of curd and its potential health benefits, including a comparative analysis of its probiotic effects relative to yogurt. Additionally, we delve into curd-based beverages, assessing their production techniques, nutritional value, and health-promoting properties. The review also explores curd’s cultural and dietary importance, tracing its historical roots in Indian cuisine and traditional medicine, and contrasts its global culinary use with yogurt. By providing a comprehensive overview, this review aims to enhance the understanding of curd and curd-based beverages as functional foods, cultural symbols, and valuable sources of nourishment across diverse populations.