Shrikhand Culture
Blended thermophilic culture of different strains. It is used for making Shrikhand where acidity is of utmost importance delivered by the culture combination.
DVS for Shrikhand -
- Fermented milk products constitute a vital component of the human diet in many regions of the world. In the Indian subcontinent, such products are also classified as "indigenous milk products" like Dahi, Lassi, Shrikhand, etc., which are prominent in people's diets. Shrikhand is an indigenous fermented milk product prepared by the fermentation of milk by using a known strain of lactic acid bacteria.
- Shrikhand is extensively used as a sweet dish after meal. It is also used as a festival sweet in India. Sugar is added as an additive to the shrikhand to enhance taste & does not have any preservative effect.
- Other natural additives like dried fruits are added to the shrikhand to enhance the flavor. Lactic acid bacteria, developed by ABsource Biologics, ABshri refers to a large group of beneficial bacteria that have similar properties & all produce lactic acid as an end product of the fermentation process.
- They are best known for their role in the preparation of fermented dairy products. Lactic acid bacteria are therefore excellent ambassadors for an often maligned microbial world. They are not only of major economic significance but are also of value in maintaining & promoting human health.
