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Starer Culture For Dahi And Yugud

Starer Culture For Dahi And Yugud
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.  

 

Contact Us

RZ-D-301, Upper Ground Floor ,St. No. 9, Near Railway Road ,Sadh nagar, Palam Colony, New Delhi, Delhi, 110045, India
Phone :+918037400931