Researchers at Mysuru based CSIR- Central food Technological Research Institute (CFTRI) have developed two unique products of curd- Soya curd and Bifido curd.
Soya curd is a unique product prepared using single bifidobacterial culture. It is a food supplement containing viable count of >107 CFU/gm of a saccharolytic bifidobacterial pure culture exhibiting several health benefits. It is prepared by fermenting soya milk exclusively with bifidobacteria and replenishes the bifidobacterial count in the colon along-with nutritional benefits of soyabean.
On the other hand, Bifido curd is a probiotic curd prepared by fermenting milk exclusively using bifidobacteria as a starter culture. This health promoting bacteria can replenish bifidobacterial count in colon and provide microbial homeostasis. It is a unique probiotic product prepared using market milk, and is enriched with sole bifidobacteria, that possess additional starter culture property. High viability is ensured satisfying the Minimum Biological Value (MBV) for the probiotic product.