Starter culture for Dahi, Yoghurt, buttermilk , srikhand, chakka, cheese , mozzerella, cheese cheddar. All fermented dairy products

Bacteria cultures, known as "starters", are used in the manufacture of yoghurt, kefir and other cultured milk products as well as in buttermaking and cheesemaking. The starter is added to the product and allowed to grow there under controlled conditions. In the course of the resulting fermentation, the bacteria produce substances that give the fermented product its characteristic properties such as acidity (pH), flavour, aroma and consistency. The drop in pH, which takes place when the bacteria ferment lactose to lactic acid, has a preservative effect on the product, while at the same time the nutritional value and digestibility are improved.