ABDahi

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…    More >>  

ABChaas

Buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. It is not a byproduct of butter-making, but is made from nonfat or low-fat milk that is “cultured”…    More >> 

ABShri

Shrikhand is the indigenous fermented milk product prepared by the fermentation of milk by using known strain of lactic acid bacteria. It is extensively used as a sweet dish after meals…    More >> 

ABCheese

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal’s diet. Due to its high moisture content, it is traditionally served the day after it is made…    More >>

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…   More >>

Other Services

ABsource’s aim is to give a self sustainable solution to its customers in terms of end to end Process consultancy for manufacturing Curd, Yoghurt, Lassi, Butter-milk, Shrikhand, Amrakhand, Paneer, etc…    More >>

 

About ABsource Biologicals

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.

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R&D

ABsource Biologics take turnkey projects for setting up production/ manufacturing units of Curd/Yoghurt, Soya milk products, Cheese specifically Mozerella cheese and Indian indigenous fermented milk products like Shrikhand, Amrakhand, Lassi, Butter-Milk, Paneer, etc.

The project scope includes Research & Development on Product Inoculums, Design and development of process Line as per product requirement, product development, production Set Up, Quality analysis, Market sample analysis and Service back up. We deliver our services keeping under consideration low budget, high output with quality products.