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Contact SupplierTreasury of Nutrients in Curd. Many of us realize that curd is good for one’s health. Who exactly makes classical curd a product that has a favorable effect on human health?
The main ingredient in curd is bacterial flora. When classical curd is modified, curd with its highly valued bacterial flora as the main ingredient, simplify all complex ingredients of milk into easily digestible health ingredients like Lactose and Proteins. However, curd remains as a good source of proteins with high biological value for the human body.
ABsource D.V.S. culture ABDAHI contains a bacterial flora which makes it possible in an easy way.
This indigenously developed culture is specially formulated for manufacturing DAHI considering the Indian consumers which will provide the desired flavors and renders the mouth fill effect and the desired sourness. The freeze dried culture is a blend of two thermophillic cultures mixed in a typical ratio to give that desired taste and flavor. All these variants come in several variants like CU01A, CU01B, CU01C and LF01 to produce different types of curd like sweet, sour, body firmness and flavour. LF01 is specially designed for use in making Low fat Dahi. ABDahi also comes in different units for smaller to larger volumes of milk to be fermented.