No, salt does not directly kill the good bacteria in curd. In fact, salt is often added to curd or yogurt during the fermentation process to help create a favorable environment for the growth of beneficial bacteria.
Curd is made by fermenting milk with lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria consume the lactose present in milk and convert it into lactic acid, which gives curd its tangy flavor and helps preserve it. The bacteria thrive in an acidic environment.
Salt is primarily used to enhance the flavor of curd, but it also serves other purposes. It helps to control the growth of undesirable bacteria that may be present, thereby preventing spoilage. Salt also affects the texture and consistency of curd by promoting the release of whey and enhancing curd formation.
While salt can inhibit the growth of some bacteria, it does not significantly impact the beneficial bacteria responsible for fermenting curd. The lactic acid bacteria are quite resilient and can tolerate moderate salt concentrations. However, excessive amounts of salt can potentially have a negative impact on the fermentation process or the flavor of the curd. It is important to use salt in moderation to maintain the balance and quality of the curd.