How is curd different from yogurt (Common and Biological)? Can any one tell me with published article reference?
Thanks in Advance.
In nordic countries, the only difference is that curd is fermented in its own container after packing, whereas yoghurt is fermented before packing... Maybe other parts of the world have different definitions.
Although all kind of fermented dairy products probably have their own optimized microbes that do the fermenting, I think the difference is culinary rather than biological.