Curd curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word "curdled" is generally used. In England, curds produced using rennet are referred to as junket; true curds and whey are produced from the natural separation of milk due to its environment (temperature, acidity). Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic
Dahi (curd) the Indian subcontinent. Buffalo milk is traditionally better than cow milk due to its higher fat content making a thicker yogurt mass. Mostly clay pots are used as packaging material for Buffalo curd. Buffalo curd is obtained by bacterial fermentation of buffalo milk. In this process lactose in buffalo milk is converted into lactic acid using several micro-organisms. The species involved in the fermentation include "Lactococcus lactis", "Streptococcus diacetylactis", "Streptococcus cremoris", "Lactobacillus delbrueckii subsp. bulgaricus" and "Streptococcus thermophilus". Buffalo curd has a higher nutritional value of protein, fat, lactose, minerals and vitamins. Quality of the curd depends on the starter