Dahi/Curd Cultures

Indeed, the Indian dairy industry and the art of crafting Dahi/Curd encompass a realm of scientific precision in product diversity.

With our specialized codes, we target distinct types of Dahi/Curd, ensuring precise fulfillment of quality standards. For instance, our formulations are meticulously crafted to address unique requirements, including:

For 0.5 Fat Dahi/Curd: Combining thermophilic and mesophilic strains, our formulation is meticulously designed to avoid powdery notes while optimizing whey-holding properties.

For 1.5% FAT Dahi/Curd: Holding whey in market

These two types of Dahi/Curd are tailored for the retail market, including hotels, Biryani shops, and Tandoor makers. They require Dahi/Curd that effectively adheres Masal on the surface of the Tandoor and marinates well with Biryani pieces.

Cup Dahi/Curd: This product is intended for direct consumption and is crafted to deliver a delightful diacetyl note, enticing consumers to indulge in another scoop. Our formulation includes strains carefully selected for their diacetyl flavor and ability to enhance creamy notes.

Pouch Dahi/Curd with 3%-6% fat: As part of our premium range, this product features specific strain combinations tailored to suit regional tastes. Our offerings vary by region, ensuring that people can savor the authentic flavors they love.

High Acidic Dahi/Curd: This product is also referred to as KADI Dahi/Curd in certain areas, while in regions like Kerala, people prefer more acidic Dahi/Curd. We’ve developed special formulations to cater to these specific preferences and applications.

Misti Dahi/Curd: Known for its sweet taste, requires strains tolerant to sugar, and we have precisely the strains for it.