Lassi Culture
Blended DVS cultures comprising other thermophilic strains and mesophilic lactococci species in a unique ratio critical for the product formation. It is used for making stirred yogurt/lassi. Strain provides viscosity plus point for product formation.
DVS for yogurt-based drink - Lassi
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 remain same to be sweet & flavored or it may have a little bit salt & cumin powder added for the taste. Across the Indian subcontinent, you will find natural sweetness in lassi, developed due to traditional preparatory method. "Punjab Di Lassi" is great form of lassi, as its consistency (thickness), taste & most important natural curd flavor, which is famous all over the world.
Our ABLassi culture helps to give a natural mouth feel of Punjan Di Lassi. Apart from taste & the oh-so-satisfying feeling, ABLassi also confers health benefits.
