Elevating dairy delights and nutritional security with calcium enrichment using an innovative calcium curd strip ( CCS ) validated through animal studies

Abstract BACKGROUND Calcium deficiency is a widespread concern affecting individuals across all age groups and countries. Curd offers a promising way to fortify nutrients. METHODOLOGY In order to make calcium‐enriched curd as a simple cost‐effective dietary intervention to increase calcium intake, this study developed a novel calcium curd strip (CCS). A polyvinylidene fluoride (PVDF) membrane with immobilized curd bacteria and different calcium carbonate concentrations was used in the CCS. Additionally, Wistar rats were used in in vivo animal investigations to assess calcium bioavailability. RESULTS The CCS served as both a starting culture and a way to deliver calcium when submerged in warm milk. Calcium levels in the prepared curd were ranging from 117 mg 100 mL −1 to 519 mg 100 mL −1 , depending on the amount of calcium incorporated into the strip. The physicochemical characteristics of curd, such as pH, lactic acid concentration, and syneresis, were similar to those of curd made traditionally, suggesting comparable quality. Microbiological analysis, verified the absence of moulds, yeast, and coliforms. When compared with different conditions of calcium consumption such as traditional curd, curd strip, or regular diet, rats fed CCS‐based curd showed noticeably higher blood calcium levels (10.56 ± 0.49 mg dL −1 in comparison to control having 8.56 ± 0.23 mg dL −1 ) and more calcium deposition in bone (58.86 ± 1.53 mg g −1 in comparison to control having 25.93 ± 5 mg g −1 ) in 4 weeks. CONCLUSION The developed CCS is a useful and efficient method for creating calcium‐enriched curd with increased bioavailability. The technique provides a practical way to maintain bone health and increase dietary calcium consumption, which improves nutritional security. © 2026 Society of Chemical Industry.