Curd (Dahi)

Within this Knowledge Codex, Curd (Dahi) refers to the intermediate, self-supporting protein gel network formed via the cross-linked aggregation of destabilized bovine casein micelles. Maintained in a full-fat state, this matrix traps native fat globules uniformly across its three-dimensional structure, providing the direct mechanical substrate required for subsequent low-shear phase inversion.

Verified Claims Register

  • [CLM-401] When fluid pH reaches 4.6, kappa-casein stabilizing surface charges neutralize, forcing destabilized micelles to aggregate into a continuous three-dimensional protein gel network that encapsulates unseparated fat droplets. Scientific Evidence
  • [CLM-402] Classical Indian taxonomy separates curd into three distinct processing states based on sequential acidification metrics: Manda (imperfectly set), Svadhu (sweet/optimal), and Amla (sour/mature). Historical Evidence

Provenance

[CLM-401] Chandan RC, Kilara A. Manufacturing Yogurt and Fermented Milks. 2nd ed. Hoboken: John Wiley & Sons; 2013. Chapter 3: Cultured Milk and Yogurt, pp. 45–72.
[CLM-402] Agnivesha. Charaka Samhita. Sutrasthana, Chapter 27 (Annapanavidhi Adhyaya). P.V. Sharma edition: Chaukhamba Orientalia, Varanasi. Continuous sequential chapter numbering verified via scholarly commentary.