ABsource Biologics pvt. ltd. Pune, Maharashtra

DVS for yogurt-based drink (Lassi): ABLassi 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 remains same be sweet and flavored or it may have a little bit of salt and cumin powder added for taste. Across the Indian subcontinent you will find natural sweetness in lassi, develop due to traditional preparatory methods. “Punjab Di Lassi” is grate form of Lassi, as its consistency (thickness), taste and most important its natural curd flavor, which is famous all over world. Our ABLASSI culture helps to give a natural mouthfeel of Punjab Di Lassi. Apart from taste and the oh-so-satisfying feeling, ABLASSI also confers health benefits. ABLassi comprise of thermophillic culture and is designed in such a way that it provides the desired thickness and flavour even in milk with less total solids (TS) indirectly beneficial to the manufacturer as he gets the same consistency with less input (TS). ABLassi renders better thickness, acidity, taste and flavour keeping in to consideration the Indian requirement, obviously not given by the foreign counterparts.            

Treasury of Nutrients in Curd. Many of us realize that curd is good for one’s health. Who exactly makes classical curd a product that has a favorable effect on human health? The main ingredient in curd is bacterial flora. When classical curd is modified, curd with its highly valued bacterial flora as the main ingredient, simplify all complex ingredients of milk into easily digestible health ingredients like Lactose and Proteins. However, curd remains as a good source of proteins with high biological value for the human body. ABsource D.V.S. culture ABDAHI contains a bacterial flora which makes it possible in an easy way. This indigenously developed culture is specially formulated for manufacturing DAHI considering the Indian consumers which will provide the desired flavors and renders the mouth fill effect and the desired sourness. The freeze dried culture is a blend of two thermophillic cultures mixed in a typical ratio to give that desired taste and flavor. All these variants come in several variants like CU01A,  CU01B, CU01C and LF01 to produce different types of curd like sweet, sour, body firmness and flavour. LF01 is specially designed for use in making Low fat Dahi. ABDahi also comes in different units for smaller to larger volumes of milk to be fermented.

Buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. Today, buttermilk is not a byproduct of butter-making, but is made from nonfat or low-fat milk that is “cultured” with lactic acid bacteria. Cultured buttermilk is low in fat and calories, but maintains its traditional tangy flavor and creamy texture produced by our culture ABCHAAS specially made for preparing Chaas. ABChaas Facts Buttermilk was originally produced while making butter. The milk would often be slightly soured by naturally occurring bacteria before and during churning, giving the remaining butter-flecked liquid a rich, tangy flavor that was naturally full of nutrients produced by our ABCHAAS culture. Rather than discarding the buttermilk, dairy farms used it for drinking, leavening bread and for baked goods. The acid in buttermilk creates a rich, tangy flavor and tender crumb that is often preferred to commercial baking powder by many bakers today. ABChaas culture is again from the family of thermophillic bacteria, developed keeping in mind the effect which it gives to the buttermilk like the tangy and sour flavour. ABChach can be used for making high fat buttermilk and works at par for low fat buttermilk that helps in economising the production cost.

Fermented milk products constitute a vital component of the human diet in many regions of the world. In the Indian sub-continent such products are also classified as “indigenous milk products” like dahi (curd), lassi, Shrikhand etc. which are prominent in people’s diet. Shrikhand is the indigenous fermented milk product prepared by the fermentation of milk by using known strain of lactic acid bacteria. Shrikhand is extensively used as a sweet dish after meals. It is also used as a festive sweet in India. Sugar is added as additive to the Shrikhand to enhance taste and does not have any preservative effect. Other natural additives like dried fruits are added to the Shrikhand to enhance flavor. Lactic acid bacteria, developed by ABSource Biologics, ABSHRI refers to a large group of beneficial bacteria that have similar properties and all produce lactic acid as an end product of the fermentation process. They are widespread in nature and are also found in our digestive systems. Although 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 and promoting human health. ABShri comprise of blend of thermophillic cultures and is designed in such a way that it provides the desired acidity, sourness, consistency and flavour. ABShri delivers the desired acidity which is of utmost importance and is the sole criteria while Shrikhand manufacturing. ABShri is the right product for large scale production of Shrikhand and gives flavour keeping in to consideration the Indian requirement, which is generally not produced using exotic cultures.

ABMishti is a thermophillic culture specially designed for manufacturing Mishti Dahi a savoury from West Bengal and is a technique only known to the manufacturers. It is now being manufactured by giants like ITC, Danone, Mother Dairy, etc. The culture gives that typical taste and flavour to Mishti Dahi for which it is famous.

The significance of such products lies in them being developed natively minimizing the dependency of Indian dairy industry on imported brands which supplies such cultures. There will be a huge repercussion on cost simultaneously providing technical back up to these industries which rely thickly on such inputs.