standard buffalo Milk ( 4.0 to 4.5 % fat )pasteurization ( 71 C for 10 mins )cool to 37 Caddition of lactic culture (
standard buffalo milk ( 4.0 to 4.5 % fat )pasteurization ( 71 ° C for 10 mins )cool to 37 ° Caddition of lactic culture ( 1% )incubation at 37 ° C for 8 - 10 hourswhen acidity 0.7 - 0.8 % :Addition of water, sugar, salt and jeera powder.mixing of water, sugar, salt, jeera powder and dahi with agitator or mixer.pouch packingstorage below 4 ° C95 - 96 %4 - 5 %Min: 1%2.0 - 2.5 %1 - 1.5 %0.4 %Lactic AcidMax: 0.35 %200 ml poly
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Product Type:
Milk
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Origin:
Blended
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