Preparation of Curd for Natural Weight Loss: A Different Approach to Curd Preparation for Weight Loss in Overweight Peoples

Abstract

Curd, a fermented dairy product rich in probiotics, has been widely recognized for its digestive and metabolic benefits. This study investigates standardized methods of curd preparation and analyzes how variations in fermentation conditions influence its nutritional and probiotic profile, with a focus on natural weight-loss potential. Curd was prepared using different milk types (skim, low-fat, and whole milk) and starter cultures under controlled temperature and incubation durations. Nutritional composition, microbial counts, and bioactive compounds were assessed. Results indicate that curd prepared from low-fat milk and fermented for 6–8 hours at 37–42°C demonstrates optimal probiotic viability and improved metabolic-supportive nutrients. Findings suggest that regular consumption of properly prepared curd may aid digestion, promote gut microbiota balance, enhance fat metabolism, and naturally support weight management. Further clinical studies are recommended to establish long-term effects and ideal consumption patterns.

Introduction

The text discusses the growing global problem of overweight and obesity, which affects about 39% of adults worldwide and is commonly assessed using Body Mass Index (BMI ≥ 25). Being overweight is linked to numerous health issues, including diabetes, cardiovascular diseases, hypertension, sleep apnea, joint disorders, and pregnancy complications. Although FDA-approved weight-loss drugs are available, many cause undesirable side effects, creating a need for safer, natural alternatives.

The study explores a natural weight-management approach by developing curd fortified with carrot juice and skimmed milk. Carrots were selected due to their protein, fiber, and calcium content, which have been shown to support weight reduction. The research aimed to identify the optimal proportion of carrot juice in skimmed milk for preparing nutritionally enhanced curd suitable for overweight individuals.

Curd was prepared using skimmed milk fortified with varying concentrations of carrot juice (5%, 10%, 15%, 20%, and 25%), along with a control sample without carrot juice. All samples were pasteurized, inoculated with homemade curd culture, and incubated at 37°C for 24 hours. The final products were evaluated for physical qualities such as color, texture, aroma, taste, and solidity.

Results showed that all samples formed curd successfully, but the sample containing 15% carrot juice demonstrated the best overall quality. Chemical analysis revealed that this formulation significantly increased protein, fiber, and mineral content (approximately twofold) while reducing cholesterol levels by about half. The study concludes that 15% carrot juice–fortified skimmed milk curd is a promising, natural, and safe dietary option to support weight management in overweight individuals.

Conclusion

It was examined that a 15% carrot juice-fortified skimmed milk sample was the most significant for the making of curd. There was a significant increase in all chemical characteristics of 15% fortified carrot juice prepared curd. It was concluded that adding 15% fortified carrot juice was shown the better quality of the product better than other fortified samples. This study showed that using a 15% fortified skimmed milk sample for preparing high-quality fruit-flavored curd. This 15% carrot juice-fortified skimmed milk curd was most effective for reducing weight loss in overweight people. This can be achieved by high protein content and calcium decreases hunger and increases metabolic rate

References

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Copyright

Copyright © 2025 Swami S. S., Yadhav Y. B.. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.