Microflora in Commercial and Homemade Curds
Department of Food Science and Nutrition, S.N.D.T. Women’s University Mumbai, Maharashtra, India
*Corresponding author
Abstract:
Curd, a popular fermented milk product, plays an important role in the Indian diet because of its nutritional value and probiotic properties. However, the diversity of microbes specially in homemade curds has not been examined. The present study compared microflora, and probiotic attributes, of commercial, home-made, and dairy (loose) curds. The microbiological analysis was carried out using standard procedures. Probiotic potential was determined by Acid and Bile tolerance tests, Gram staining. The findings indicated increased counts of Lactic Acid Bacteria in home-made curds, while commercial curds showed uniform microbial loads with least variation. All curd types showed good probiotic potential, with isolates tolerating acidic pH and bile salts. Some homemade curd sample showed fungal growth, may be due to improper storage; however, the presence of yeasts could contribute positively to gut health, enhancing the probiotic potential of such curds. These findings highlight the health benefits of curd, especially home-made varieties, in supporting gut health and promoting healthy eating. Encouraging their use blends traditional wisdom with modern nutrition.
Keywords:
Curd, Probiotics, Lactic Acid Bacteria, Homemade Curd, Commercial Curd, Gut Health.
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How to cite this article:
Shivani Bharti, Chanda Gokhale and Meera Sankarankutty. 2026. Microflora in Commercial and Homemade Curds.
Int.J.Curr.Microbiol.App.Sci.
15(10): 122-129
doi:
https://doi.org/10.20546/ijcmas.2026.1510.013
Citations
National Academy of Agricultural Sciences (NAAS) 
