Starter (DVS) Cultures

Starter (DVS) Cultures product abdahi
ABDAHI

Pure thermophilic and Blended DVS Cultures comprising of predominantly streptococci species & lactococci species For making Cup Curd, Bucket Curd with acidity as per the requirements. The different variant used for pouch curd Mattis, pulvinar dapibus Leo.

DVS Cultures Dahi with Low fats-absource

ABDAHI(LOW FAT)

Pure thermophilic comprising strain(s) of streptococci species. For making Cup Curd especially for low-fat milk fermentation

DVS Cultures Yogurt
ABYOGURT

Blended comprising of defined strains of lactobacilli and streptococci species in a unique ratio For making set yogurt, greek style yoghurt, fruit style yoghurt and low-fat yoghurt.

DVS Cultures product chach-absource
ABCHACH

Blended DVS cultures comprising of other strains (not part of CU01) of streptococci and lactococci species in different proportion For making buttermilk where diacetyl flavour is desired

Starter (DVS) Cultures product ab laban-absource
ABLABAN

Blended DVS cultures comprising of defines strains of probiotic lactobacilli and streptococci species in a unique ratio for making traditional and commercial Laban.

Starter (DVS) Cultures product ab Rennet Cheese absource
ABCHEESE

Blended DVS cultures comprising of other strains (not part of CU01) of streptococci and lactococci species in different proportion Blended DVS cultures comprising of defines strains of lactococci, streptococci and lactobacilli species in a unique ratio. For making parmesan, provolone, semi-hard gouda, semi-hard fresh, tvorog, cottage, cream, Emmental, graviera, butter, gouda, cheddar, camembert, Edam, white brine, mozzarella, ricotta, scamorza, cheeseion For making buttermilk where diacetyl flavour is desired

ABLASSI

Blended comprising other thermophilic strain and mesophilic lactococci species in a unique ratio critical for the product formation for making stirred yogurt/lassi. Strain provides viscosity plus point for product formation

ABMISHTI

Pure thermophilic culture comprising of streptococcus thermophilous species for making Mishti Doi a popular sweet dish of eastern states of India.

ABSHRI

Blended thermophilic culture of different strains for making Shrikhand where acidity is of utmost importance delivered by the culture combination

ABCREAM

Pure mesophilic and blended DVS cultures comprising of Lactococci species. Specifically used for making aromatic ghee with diacetyl flavour.

ABPROBIO

Single stain and blended DVS culture, comprising of Bifidobacterium sp., Lactococci sp. and Lactobacilli sp. Specifically used for Sauerkraut, Kimchi, Pickled vegetables, Kombucha, Water kefir, Tempeh, Sourdough bread, Miso, Fortified dairy alternatives and also used as a supplement.

ABKEFIR

Blend of a specific type of symbiotic DVS cultures comprising of Lactobacilli, Streptococci, and Saccharomyces sp. Specifically used for making sharp flavoured creamy kefir.

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