Comparative Test

Curd (Dahi)
Plain or probiotic?
Thankfully it’s not an either-or matter. Both plain and probiotic brands did fairly well in our
tests. For instance, while milk fat and protein were highest in some of the plain curd brands,
the probiotic ones had less saturated fats and less cholesterol—which is always a good thing.
Then again, a harmful heavy metal like lead was not below acceptable level in one of the tested
brands. So, while any number of health benefits are attributed to good old curd, it is good to
be aware of the parameters with which to assess the quality, safety and acceptability of the
ones we choose to consume. A couple of findings from our test results reveal that the important
determinants of quality vary across brands. The following report covers 2 brands of probiotic
curd and 11 of plain curd.
A Consumer Voice Report

W
e tested the 13 brands on We also carried out a series of tests to check for
quality, safety and acceptability presence of heavy metals and microbiological
parameters such as milk fat, contamination.
solids not fat (SNF), milk Most of the tested plain curd brands are prepared
protein, calcium, phosphorus, from toned milk – the only exception is Patanjali,
acidity, cholesterol, saturated fats, carbohydrates, which is made from cow milk. The two probiotic
whey, phosphatase activity and sensory qualities. brands are prepared from double-toned milk.
8 •
 Curd (Dahi)

The samples were tested as per specifications in FSS Regulations, Indian Standard IS: 9617-1980 (reaffirmed
in 2014), and product claims. The tests were conducted at an NABL-accredited laboratory.

BRANDS TESTED
Rank Total Score Brand Quantity MRP Price Packing Best Manufactured/
out of 100 (gm) (Rs) per Type before Marketed by
(rounded 100 gm (days)
off) (Rs)
Plain Curd
1 88 Ananda 200 25 12.5 Plastic 15 Gopaljee Dairy Foods
Thick & Tasty cup Pvt. Ltd
2 87 Paras 400 50 12.5 Plastic 10 VRS Foods Ltd
cup
3 85 Britannia Daily 400 55 13.5 Plastic 15 Britannia Industries
Fresh cup Ltd
4 84 Amul Masti 400 25 6.25 Polypack 15 Gujarat Co-operative
Milk Marketing
Federation Ltd
5 83 Mother Dairy 400 40 10.0 Plastic 10 Mother Dairy Fruit &
Classic cup Vegetable Pvt. Ltd
6 82 Gowardhan Rich 200 25 12.5 Plastic 19 Parag Milk Foods Ltd
& Thick cup
7 81 Nestle a+ Nourish 400 55 13.75 Plastic 15 Nestle India Ltd
cup
7 81 Patanjali* 1,000 50 5.00 Polypack 15 Patanjali Ayurved Ltd
8 79 Vita 400 30 7.50 Plastic ‘Use The Ballabgarh Co-
cup by’ Op. Milk Producers
date# Union Ltd
9 78 Nova 500 65 13.0 Plastic 19 Sterling Agro
box Industries Ltd
Poor (not Madhusudan 500 40 8.00 Plastic ‘Use Creamy Foods Ltd
recommended) box by’
date#
Probiotic Curd
1 90 Mother Dairy 400 50 12.5 Plastic 15 Mother Dairy Fruit &
Advanced cup Vegetable Pvt. Ltd
Probiotic
2 88 Nestle a+ 400 70 17.5 Plastic 15 Nestle India Ltd
Actiplus Probiotic cup
*Made from cow milk
Score Rating: >90: excellent*****, 71–90: very good****, 51–70: good***, 31–50: average**, up to 30: poor*
#‘Use by’ date is mentioned in foods where shelf life is seven days or less and declaration of manufacturing date may not
be required.

CONSUMER VOICE April 2019 • 9

Comparative Test

CV Recommendations | Top Performers

Plain Curd
Ananda

Probiotic Curd
Mother Dairy Advanced Probiotic

Value for Money

Amul Masti

10 •
 Curd (Dahi)

Key Findings
• Based on the overall test findings, the top performers are Ananda in plain curd category and Mother
Dairy Advanced Probiotic in the probiotic curd category.
• Amul Masti and Patanjali, packed in polypacks, were cheaper.
• Milk fat was highest in Britannia, followed by Ananda, Amul Masti and Nestle a+ Nourish.
• Among the plain curd brands, amount of solids not fat (SNF) was highest in Paras (12.50 per cent),
followed by Patanjali (11.2 per cent) and Ananda (11.1 per cent). Nestle a+ Actiplus (11.90 per
cent) had the most SNF in probiotic curd category.
• Paras had highest protein content (4.9 per cent), followed by Patanjali (4.8 per cent) and Ananda
(4.6 per cent).
• Calcium and phosphorus were found highest in Madhusudan.
• Saturated fat was found lowest in Nova in plain curd category.
• In plain curd category, cholesterol was lowest in Nova and highest in Gowardhan.
• In sensory panel tests, Gowardhan and Britannia were found to be most acceptable. In probiotic curd
category, Mother Dairy was found to be better than Nestle.
• All brands except Madhusudan, Patanjali and Nova fulfilled the requirements specified in the
national standards.
• Nova and Patanjali did not meet the minimum requirement for milk fat.
• Lead content in Madhusudan did not meet the requirement of FSS Regulations – it was found to be
0.07 ppm, as against the limit of 0.02 ppm. This means this brand is not safe for consumption.
• All brands cleared the tests for microbiological safety.

Patanjali, at Rs 50 for 1,000 gm, was the cheapest among the plain curd brands available in polypack.
Among the probiotic brands, Mother Dairy was cheaper than Nestle.

What is curd?
Curd, or dahi, is produced by bacterial fermentation of boiled milk. The bacteria used to make dahi are
known as ‘dahi cultures’. The quality of dahi depends on the culture used as well as the initial quality of
milk and other ingredients added.
In other words, curd is milk that has been acted upon by a particular kind of healthy bacteria. It improves
the balance of healthy bacteria in the gut.

What are probiotics?

Probiotics are ‘live microorganisms which when administered in adequate amounts confer a health
benefit on the host.’ The live bacteria and yeasts are good for us, especially our digestive systems. We
tend to think of these as germs that cause diseases. Fact, though, is that our bodies are full of bacteria,
both good and bad. Probiotics are often called ‘good’ or ‘helpful’ bacteria because they help keep the gut
healthy. Probiotics are commonly consumed as part of fermented foods with specially added active live
cultures, such as in dahi or as dietary supplements.

CONSUMER VOICE April 2019 • 11

Comparative Test

TEST RESULTS
Fat is an essential part of any balanced diet,
FOR PHYSICOCHEMICAL providing essential fatty acids, fat-soluble
PARAMETERS vitamins and a concentrated source of energy. As
Milk Fat | Solids Not Fat | Milk Protein | Calcium | per Dietary Guidelines for Indians by National
Phosphorus | Acidity as Lactic Acid | Saturated Fat Institute of Nutrition, Hyderabad, 2011, diets of
| Cholesterol | Carbohydrates | Whey | Phosphatase young children and adolescents should contain
Activity | Heavy Metals | Microbiological about 30 grams to 50 grams fat per day. So, a
Contamination higher amount of milk fat is better for consumers.

 Milk fat
 Solids not fat (SNF)
As per the national standards, dahi should have
the same minimum percentage of SNF as the milk
from which it is prepared. As mentioned earlier, all
of the plain curd brands have been made from toned
milk (except Patanjali, which is made from cow milk)
and the probiotic curd from double-toned milk. The
minimum requirement for SNF is 8.5 per cent for
toned milk and 9 per cent for double-toned milk.
• SNF content was above the minimum requirement
in all brands. It was highest in Paras (12.5 per
cent), Patanjali (11.2 per cent) and Ananda
(11.1 per cent) among the plain curd brands, and
in Nestle a+ Actiplus (11.9 per cent) among the
probiotic brands.

Milk has mainly two constituents: fat and

solids not fat (SNF). Apart from fat, all other
As per the national standards, the minimum solids such as protein, lactose, vitamins and
requirement for milk fat is 1.5 per cent for double-toned minerals together make up solids not fat. SNF
milk and 3.0 per cent for toned milk. For cow milk, the is the most essential part of the milk.
minimum milk fat requirement is 3.2 %. Further, curd
should have the same minimum percentage of milk fat  Milk protein
as the milk from which it is prepared. If the curd is sold As yet, there is no requirement in the national
or offered for sale without any indication of class of standards for protein content in curd. We checked the
milk, the standards prescribed for curd prepared from brands on their declared values.
mixed milk will apply.
• Protein content in all brands except Mother Dairy
As per their declaration, all brands of plain curd Classic was higher than their declared values.
have been made from toned milk, with the exception
of Patanjali (made from cow milk). The probiotic curd • Paras had the highest protein content (4.9 per
are from double-toned milk. cent), followed by Patanjali (4.8 per cent) and
Ananda (4.6 per cent).
• Nova and Patanjali did not meet the minimum
requirement for milk fat content.
Proteins are an extremely important class
• Britannia (3.2 per cent) had the highest amount of naturally occurring compounds that are
of milk fat among all the tested brands. Ananda, essential to all life processes. They perform a
Amul Masti and Nestle a+ Nourish (3.1 per cent variety of functions in living organisms.
each) came next.
12 •
 Curd (Dahi)

Mineral-Rich Total titratable acidity is the total amount

Curd is rich in calcium, phosphorus, potassium, of acid in the food product. Acidity is due to
magnesium and sodium, and is a significant lactic acid produced by the action of bacteria
source of vitamin B12 as well as a certain on the lactose in milk. As acidity increases with
amount of folic acid. We tested the curd storage time, this parameter is also a means of
samples for their calcium and phosphorus. checking storage conditions.
• Calcium was highest in Madhusudan (191.8  Saturated fat
mg/100 gm) and lowest in Britannia (120.1
mg/100 gm). Saturated fats are expected to be as less as possible
in curd.
• Phosphorus was highest in Madhusudan (117.3
• Saturated fat was comparatively less in the probiotic
mg/100 gm), followed by Ananda (112.6
brands, at 1.2 per cent in Mother Dairy and 1.3
mg/100 gm). Nestle a+ Nourish (76.5 mg/100
per cent in Nestle, these being made from double-
gm) had the lowest amount of phosphorus.
toned milk.
• Among the plain curd brands, saturated fat was
 Titratable acidity as lactic acid lowest in Nova (1.9 per cent).
As per Indian Standard (which is voluntary unless
specifically mentioned), total acidity of curd should be Saturated fats are derived mainly from animal
in the range of 0.6 per cent to 0.8 per cent. Higher fat. These fats directly raise total and LDL
acidity will translate into more acidic taste of the curd (bad) cholesterol levels.
and that is not desirable.
 Cholesterol
• Six brands – Patanjali, Gowardhan, Vita, Paras,
Amul Masti and Mother Dairy Probiotic – were Cholesterol is expected to be as low as possible.
found to be within the prescribed limits of Indian • Among plain curd brands, cholesterol was lowest
Standard which are voluntary. in Nova (5.6 per cent), followed by Madhusudan
CONSUMER VOICE April 2019 • 13
Comparative Test
(6.2 per cent) and Ananda (6.4 per cent). It was
highest in Gowardhan (8.5 per cent).
• In the probiotic category, Nestle (4.4 per cent)
had lower cholesterol than Mother Dairy (4.7 per
cent).

Cholesterol plays a central role in many

biochemical processes but is best known for the
association of cardiovascular disease. There
are two main types of cholesterol – LDL (bad
cholesterol), which can result in fatty deposits
in our arteries, and HDL (good cholesterol),
which absorbs cholesterol and carries it back
to the liver, which flushes it from the body. In
particular, bad cholesterol may also increase
the risk of nervous system problems, brain
connectivity and gall-bladder stones.

 Carbohydrates
Carbohydrates are a source of energy and expected
to be higher in curd. Lactose is the major carbohydrate
fraction in milk.
• Carbohydrate amount in the tested brands ranged
from 4.6 per cent to 6.5 per cent. It was highest desirable. In our interpretation of the results, we have
in Nestle a+ Actiplus, Mother Dairy Advanced considered less whey quantity as better.
Probiotic and Paras. • Whey quantity was less than 1.0 ml in Britannia,
Madhusudan, Nova, Patanjali and Amul Masti.
Carbohydrates are the sugars, starches and It was highest in Paras (11.2 ml).
fibres found in fruits, grains, vegetables and
 Phosphatase activity
milk products.
As per the national standards, phosphatase enzyme
 Whey shall be negative in curd. The absence of phosphatase
indicates that the milk has been adequately pasteurized.
The liquid floating on top of the curd is the whey.
Whey is the separated water from curd which is not • All brands passed the phosphatase test.

Pasteurization is an essential process in the

production of milk since it destroys the
pathogens in it. Phosphatase is an enzyme that
is naturally present in milk but is destroyed
at the temperature necessary for efficient
pasteurization. Its presence or absence is
easily confirmed through the phosphatase
test. This test indicates whether milk has
been adequately pasteurized or whether it
has been contaminated with raw milk after
pasteurisation.

14 •
 Curd (Dahi)

Heavy Metals
Heavy metals such as arsenic, lead and mercury are toxic or poisonous at high concentrations. These
can accumulate in the body due to exposure through food or water. Lead is particularly dangerous because
once it gets into a person’s system, it is distributed throughout the body.
Heavy metals should not be present in higher than the limits specified in the national standards. We
tested the 13 brands for presence of arsenic and lead. As per FSS Regulations, requirement of lead in
secondary milk products (as consumed) is 0.02 ppm (mg/kg).

Lead
• For lead, the specified limit for secondary milk products (curd is one) is 0.02 ppm (mg/kg) as per FSS Regulations.
Lead was not detected in any of the brands except Madhusudan (detection limit being 0.02 mg/kg).
• Lead content in Madhusudan was 0.07 ppm, as against the specified limit of 0.02 ppm. This means this
brand is not safe for consumption.

Arsenic
• For arsenic, the specified limit for curd is a maximum 1.1 ppm (mg/kg) as per FSS Regulations. Arsenic
was not detected in any of the tested brands, the detection limit being 0.02 mg/kg.

Microbiological Activity
Microbiological contamination is a very serious issue for milk products. Due to improper or poor hygienic
condition during the manufacturing process, microorganisms may occur in the finished product and
food-borne diseases.
We conducted this test for Salmonella and Listeria monocytogenes as per safety criteria specified in the FSS
Regulations. These are required to be absent in curd.
• Both the aforementioned bacteria were absent in the tested brands.

The Probiotic Factor

Probiotic curd brands
claim that they have
more beneficial bacteria
that are good for health.
The good bacteria most
commonly used as probiotics
are lactic acid bacteria
such as Lactobacillus and
Bifidobacterium. We tested
the two probiotic brands as
per their claim and found
Lactobacillus acidophilus and
Bifidobacterium in Nestle and
Mother Dairy, respectively,
in adequate quantity.

CONSUMER VOICE April 2019 • 15