(Min. Order of 10 Pouches)

• Pure thermophilic and Blended DVS Cultures comprising of predominantly streptococci species & lactococci species For making Cup Curd, Bucket Curd with acidity as per the requirements. The different variants used for pouch curd Mattis, pulvinar dapibus Leo.

DVS For Curd (Dahi)

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, simply all complex ingredients of milk into easily digestible health ingredients like lactose & proteins.
• However, curd remains a good source of proteins with high biological value for the human body. A source DVS culture ABDAHI contains a bacterial flora which makes it possible in easy way.
• This indigenously developed culture is specially formulated for manufacturing DAHI considering the Indian consumer which will provide the desired flavors & renders the mouth-fill effect & the desired sourness.
• The freeze-dried culture is a blend of thermophilic & mesophilic culture mixed in a typical ratio to give that desired taste & flavor. 

The product comes in a different units for smaller to larger volumes of milk to be fermented.