Curd is produced from normalized or skimmed cow milk, by fermenting it with special yeast, prepared from pure lactic acid bacteria cultures. Milk is fermented, afterwards the fermented coagulum is heated. During heating, the milk protein casein thickens. Milk proteins, polyunsaturated fat acids, vitamins A, C and E, folium acid and magnesium, present in the curd, are more easily absorbed by the human body.

Curd is available with various fat contents – low-fat, 9%, 18%

180 g, 200 g, 500 g, 5 kg, 10 kg in polythene bags, then packed in corrugated cardboard boxes.

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