Starter Culture (DVS)

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.

CU01

Variants Thermophilic culture : 435F, 436, 437, 438
Blend of mesophilic and thermophilic cultures : 749, 750, 751, 752, 753, 754, 755, 756, 757, 758, 759, 761, 762
Acidic curd : 760 (kadhi dahi) 777, 778, 888, 889

ABDAHI(LOW FAT)

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

LF01

Variants : 399, 401, 402, 403, 404

ABYOGURT

Blended DVS cultures 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.

YC01

Variants : 152, 153, 154, 155, 156, 157, 158, 159, 160

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

BU01

Variants : 315, 316, 317, 318, 319, 320

ABLABAN

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

BU01

Variants : 601, 602, 603, 604, 605,606, 607, 608

ABCHEESE

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, cheese

CH01

Variants : 501, 503, 505, 507, 509, 511, 513, 515, 517, 519, 521, 523, 525, 527, 529, 531

ABLASSI

Blended DVS cultures 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

LA01

Variants : 621,622

ABMISHTI

Pure thermophillic culture comprising of streptococcus thermophilus species for making Mishti Doi a popular sweet dish of eastern states of India

MD01

ABSHRI

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

SH01

Variants : SH01/01, SH01/02

ABCREAM

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

CR01

Variant for pure mesophilic cultures : AB701, AB703
Variant for Blend of mesophilic cultures : AB711, AB713

ABPROBIO

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

PB01

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