‘Curds are equally nutritive as milk but more easily digestible’. Justify this statement.
‘Curds are equally nutritive as milk but more easily digestible’. Justify this statement.
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‘Curds are equally nutritive as milk but more easily digestible’. Justify this statement.
The statement that "curds are equally nutritive as milk but more easily digestible" can be justified due to the following reasons:
Protein Digestibility: During the fermentation process to produce curds (or yogurt), the lactose (milk sugar) in milk is converted into lactic acid by bacterial action. This process partially digests the milk proteins (casein and whey), making them easier for the body to break down and absorb. As a result, curds are often better tolerated by individuals who are lactose intolerant or sensitive to milk.
Nutrient Retention: Curds retain most of the nutritional benefits of milk, including protein, calcium, vitamins (like B vitamins), and minerals. The fermentation process does not significantly alter the essential nutrients present in milk.
Probiotic Benefits: Curds contain beneficial probiotic bacteria that contribute to gut health and digestion. These probiotics can enhance the digestive process and promote a healthy gut microbiome.
Lactose Reduction: The conversion of lactose into lactic acid reduces the lactose content of curds compared to milk, which further aids in digestion for those with lactose intolerance.
In summary, curds provide similar nutritional benefits as milk but with enhanced digestibility due to protein pre-digestion, reduced lactose content, and probiotic properties, making them a valuable and easily digestible source of nutrients.