Curd Powder 

Curd Powder is obtained by curdling (coagulating) milk with rennet or edible acidic substances such as lemon juice or vinegar, and then draining the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are casein's. The product may be used in applications such as cottage cheese, and quark. The word "curd" is widely used to refer to what is known as "yogurt", but it appears to be a misnomer in the opinion of many. It's usages are soups, sauces, dry mixes and seasonings.

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Venkatesh is an accredited institution in the field of manufacturing natural food additives and Active Ingredient raw materials. It offers a wide-range of natural ingredients including Natural Food Color Products, Flavors, Fruit & Vegetable Extracts, Standardized Herbal Extracts, Plant Extracts and Botanical Herbal Extracts for the Nutritional and Sports Nutrition, Functional Food & Beverage and Dietary Supplement Industries.

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Venkatesh Natural Extract Pvt. Ltd

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