Does Curd Contain Lactose?

Yes, curd or yogurt does contain lactose as it is made from milk, which naturally contains lactose. However, the fermentation process used to make curd involves beneficial bacteria that break down lactose into lactic acid. This means that many people who are lactose intolerant can often tolerate curd better than other dairy products, but the lactose content is still present. If you are particularly sensitive to lactose, look for lactose-free yogurt options.

Curd Contains Less Lactose Than Milk

Curd contains some lactose, but in lesser quantities than milk. During the process of making curd, the milk sugar lactose is fermented into lactic acid by bacteria. This process significantly reduces the lactose content of the curd, with an up to 50% reduction possible. This makes curd a good option for those with lactose intolerance, though it is not lactose-free.

Lactose: A Common Component in Dairy Products

Lactose is found in milk, yogurt, cream, butter, ice cream, and cheese. Other sources of lactose include whey, curds, milk byproducts, dry milk solids, and milk powder. Lactose is a type of sugar found in milk products that can be difficult for some people to digest. It is a disaccharide made up of glucose and galactose, and to eliminate lactose from foods, we treat it as a food source for micro-organisms.

Homemade Yogurt and Lactose Content

Homemade yogurt is typically well-tolerated because, during the fermentation process, the bacteria in the starter culture break down the lactose in milk, making yogurt easier to digest. The longer milk is fermented, the less lactose there will be in the finished yogurt or cheese. Similarly, Indian curd (dahi) is made by bacterial fermentation of milk, with lactose in milk being converted into lactic acid by several probiotic microorganisms. Often, the process involves introducing a previous batch of curd to aid fermentation.

Lactose Conversion During Fermentation

No, the lactose is not completely removed but is converted to lactic acid during the fermentation process. Homemade curd (dahi) in Hindi does not contain lactose, as the milk sugar lactose is fermented to lactic acid by lactobacilli. If you are referring to curd as a precursor to cheese, it depends on the kind. While the curd used for cheese production can still contain lactose, matured cheese typically has very little lactose remaining.

Conclusion

In summary, while curd or yogurt does contain lactose, the fermentation process significantly reduces the lactose content, making it a more tolerable option for lactose-intolerant individuals. Homemade curd and yogurt are particularly well-suited for those with lactose sensitivity due to their reduced lactose content. If you are extremely sensitive to lactose, always check for lactose-free options or consult with a healthcare provider for additional guidance.