Starer Culture For Dahi And Yugud Manufacturer, Supplier, Wholesaler in Delhi

Starer Culture For Dahi And Yugud

Product Description

Starer Culture For Dahi And Yugud

The Starer Culture For Dahi And Yugud is made available by us for use in the various industries and commercial applications. The Starter cultures are those microorganisms that are used in the production of cultured dairy products such as dahi, yogurt and cheese. The organisms selected for this purpose need to produce the desired effect in the finished product. The type and characteristics of starter organisms used in the production of dahi and their associative growth during the fermentation process plays an important role in determining the overall quality of the final product. The Starer Culture For Dahi And Yugud is very useful.

AiBi® starter Cultures

Starter culture	Microbiota content	Characteristics of the finished product
AiBi® «Golden Time» 22.11 KEFIR F	Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus acidophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus rhamnosus, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides	High viscosity and thick consistency Delicate and “velvety” lacticacid flavor Contains 10 types of beneficial microorganisms Enriched with acomplex of probiotic cultures
AiBi® «Golden Time» LbB 26.10	Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus reuteri	Medium viscosity and fairly thick consistency Pronounced lactic acid taste and odor with a delicate flavor of kefir Creamy flavor Contains 12 types of beneficial Microorganisms Enriched with a complex of probiotic cultures
AiBi® «Golden Time» LbS 22.10 IRISH	Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus acidophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus rhamnosus, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides	Medium viscosity and fairly thick consistency Rich lactic acid flavor, well-balanced refreshing taste of kefir Contains 10 types of beneficial microorganisms
AiBi® LcLSY 40.44	Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus	Thick and viscous consistency Rich odor and well-balanced taste of kefir Starter culture based on kefir grains
AiBi® LcLSY 40.11 B	Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris.Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus	Medium viscosity and thick consistency Mild and delicate flavor of kefir Starter culture base don kefir grains
AiBi® LcLSY 40.11 D	Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus	Medium viscosity and thick consistency Fresh odor and well-balanced taste of kefir Starter culture based on kefir grains

Ryazhenka - cultured dairy drink made from baked cow’s milk. The product has cream color and the flavor of baked milk. The product is fermented with Streptococcus thermophilus.

HISTORY According to historians, ryazhenka was known in the XVII-th century. Initially, it was cooked in the oven. People filled clay jars with milk and put them into an oven. They didn’t let the milk boil fast - just to simmer and evaporate excess moisture, until it became beautifully cream. Then they added sour cream as a starter culture and left it in a warm place for a few hours.

Health properties of RYAZHENKA

Its proteins digest better than proteins from milk
Contains Groups А, В, С and РР vitamins, essential minerals – macro- and microelements - and ¼ of daily value of calcium
When used regularly, bio-ryazhenka can improve appetite and kidneys and digestive tract functions.
Nutritionists recommend using ryazhenka to people with hypertension and other cardiovascular disorders, as well as to kids, pregnant women, nursing mothers, elderly people.