Final recipes book

Carbohydrates, mostly milk sugar
or lactose, make up 2-3% of
natural curd. Compared with milk,
the lactose content of curd is lower
for two reasons. Firstly, some of
the lactose remains in the whey,
and secondly, if curd is produced
from milk fermented with starter
bacteria, a part of the milk sugar
is used for producing organic acids
as well as for the functioning of the
lactic acid bacteria.
The fat content of curd can be
significantly changed. Depending
on the technology, it is possible to
produce practically fat-free curd
(less than 0.2% of fat), curd with
a medium fat content (4-5%) and
fatty curd (9% of fat). Curd fats
provide fatty acids to the human
body. The fats of the classical
curd contain 20-25% of monounsaturated
fatty acids which do
not oxidise and are healthy.
Curd contains very few watersoluble
vitamins since some of
them are destroyed during heating
in the manufacturing process, and
some remain in the content of the
whey. Curd is quite rich in calcium
and phosphorus, but it cannot
compete with liquid milk products
when it comes to supplying the
human body with these essential
mineral compounds.
Average
nutritional values
per serving
Energy: 385 kcal/1619 kJ
Protein: 9 g
Fat: 13 g
Carbohydrates: 49 g
+ other important nutrients such as
phosphorus, vitamin B12, vitamin
A…