Lassi

Listing ID #3990556

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Supply Type Manufacturer, Exporter, Supplier
Preferred Buyer Location All over the world

DVS for yogurt-based drink (Lassi): ABLassi Lassi, is prepared from curd. In its basic form it is churned to a thick creamy consistency with the addition of only a little bit of water. Lassi....

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Product Details

DVS for yogurt-based drink (Lassi): ABLassi

Lassi, is prepared from curd. In its basic form it is churned to a thick creamy consistency with the addition of only a little bit of water. Lassi benefits remains same be sweet and flavored or it may have a little bit of salt and cumin powder added for taste.

Across the Indian subcontinent you will find natural sweetness in lassi, develop due to traditional preparatory methods. “Punjab Di Lassi” is grate form of Lassi, as its consistency (thickness), taste and most important its natural curd flavor, which is famous all over world.

Our ABLASSI culture helps to give a natural mouthfeel of Punjab Di Lassi. Apart from taste and the oh-so-satisfying feeling, ABLASSI also confers health benefits.

ABLassi comprise of thermophillic culture and is designed in such a way that it provides the desired thickness and flavour even in milk with less total solids (TS) indirectly beneficial to the manufacturer as he gets the same consistency with less input (TS). ABLassi renders better thickness, acidity, taste and flavour keeping in to consideration the Indian requirement, obviously not given by the foreign counterparts.

Company Details

ABsource BIOLOGICS Pvt. Ltd. incepted in the year 2014 has its spotlight on indigenously developed DVS cultures and other related products to be used in Dairy Industry for manufacturing of Curd, Cheese etc. along with the production of several non-dairy products. The significance of such products lies in them being developed natively minimizing the dependency of Indian dairy industry on imported brands which supplies such cultures. There will be a huge repercussion on cost simultaneously providing technical back up to these industries which rely thickly on such inputs.
ABsource BIOLOGICS has initiated the development of lactic starter culture concentrates (LSCC) to be followed by processing them to production levels. Such LSCC in DVS form has huge prerequisites in not just native but also in global market; they are currently imported.
Commercial lactic starter culture concentrates in gaining colossal popularity in India recently and in the US food industry in last 10 years. Precisely, liquid nitrogen’ frozen concentrates have become the dominant form used by the dairy and cheese industry. Sold as either direct sets or bulk sets, such cultures are capable of inoculating from 250 to as large as 5000 liters of milk directly. Curd, Cheese, Sour cream, Buttermilk and Yogurt are some examples of these final products. Apart from catering to the dairy industry, ABsource has also plans of coming up with the frozen cultures straight away for consumer use across the outlets so that consumers experience making commercially available dairy products at home.