Set curd that holds a clean cut.
The challenge
What usually goes wrong.
Curd is judged on the break. A set that weeps, slumps in the cup or loses body between the plant and the retail shelf reads as a quality failure to the consumer, whatever the lab says about the acidity.
The variable most plants cannot control is the starter itself. A bulk starter propagated in-house drifts batch to batch and carries a standing contamination risk. A Direct Vat Set culture removes the propagation step entirely, so the same organisms go into every vat at the same concentration.
Process parameters
On the data sheet
- Incubation temperature
- Incubation time
- Target acidity
- Recommended dosage
- Cooling / setting
We publish figures we can stand behind. These are confirmed per batch and per application, so they come from the data sheet rather than a web page.
Request the data sheet →Questions we get asked
Can we switch from our current imported culture without a plant trial?
No, and we would not recommend it. Every switch should run as a trial batch against your existing control so you can compare set, acidity development and shelf life on your own milk.
What changes for low-fat and toned milk?
Body is the usual failure mode when fat comes down. ABDAHI LOW FAT exists for exactly that case.
Send us your curd & dahi spec.
Tell us the texture and acidity you are targeting and the volumes you run. A technologist replies with a recommendation and a sample.