Starter (DVS) Cultures
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.
Pure thermophilic comprising strain(s) of streptococci species. For making Cup Curd especially for low-fat milk fermentation
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.
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
Blended DVS cultures comprising of defines strains of probiotic lactobacilli and streptococci species in a unique ratio for making traditional and commercial Laban.
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
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
Pure thermophilic culture comprising of streptococcus thermophilous species for making Mishti Doi a popular sweet dish of eastern states of India.
Blended thermophilic culture of different strains for making Shrikhand where acidity is of utmost importance delivered by the culture combination