Shrikhand

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.