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Yogurt (11)
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Creamy Yogurt

FOB Reference Price:Get Latest Price
1 Piece/Pieces Any (Min. Order)
Supply Ability:
As Per Buyers Requirement
Port:
Delhi
Payment:
This supplier also supports L/C,T/T payments for offline orders.

Quick Details

Product Type:
Yogurt
Processing Type:
Raw
Form:
Pasty
Brix (%):
0
Coagulation:
0
Fat Content (%):
0
Color:
White
Shelf Life:
.
Volume (L):
0
Place of Origin:
Delhi, India
Brand Name:
TROPILITE

Packaging & Delivery

Packaging Details: 1) Export Worthy Packaging
2) As Per Buyers Requirement
Delivery Detail: Delivery on time

Specifications

Creamy Yogurt.
1) High quality.
2) Reasonable price.
3) Delivery on time.
4) Quality Assurance.

Yoghurt Culture

  • Specifically screened, selected and formulated to produce curd/ yogurt with low post acidification.
  • Organoleptic quality range from traditional curd to strong and mild flavored, viscous yogurt.
  • Production of low fat curd/ yogurt and creamy yogurt based desserts.

It is a direct vat set thermophilic lactic acid culture packed in convenient freeze - dried form to produce curd with

  • Medium Viscosity
  • High Gel Firmness
  • Mild and tra traditional dahi flavor
  • Low post acidification

It can be very efficiently used to produce 

  • Set curdin cups and polyethylene pouches
  • Highly suitable for desserts, stirred, drinking frozen and cup set type of mild youhurt
  • Low fat and creamy youhurt based desserts.

Storage
DVS freeze - driend cultures should be stored at - 18 oC. If stored at -18 oC or below the shelf life is at least 24 months. At +5 oC the shelf life is at least 4 weeks.

Dosage
1U/ 10 Ltr. of Milk

Packing
Unit weight - 2U, 10U and 50U. 

Instructions for use

  • Sanitize the top of the pouch with chlorine. Open the pouch and pour the freeze dried granules directly into the psteurized product using slow agitation at 42-43 oC
  • Agitate the mixture for 15-20 minutes to distribute the culture evenly
  • Transfer to incubation room (incubation room temperature 42-43 oC, desired temperature of final product is 38 - 42 oC.
  • Hold in incubation room for 4 hours, when pH of 4.7 is achieved, curd is set

 

 

 

  • We are pleased to introduce ourselves as one of the largest specialty food ingredient company in India engaged in the manufacturing & marketing of food ingredients with special focus on dairy ingredients, certified for HACCP by TUV Mitte, Germany.
  • We operate in 26 states all across India and in 17 countries worldwide with our exclusive agents & distribution network existent in all parts of India and overseas. 
  • Our product profile covers specialty & bulk ingredients for practically all food applications viz. Dairy, Bakery, Food service, Sauces & Ketchup, Jams & Jellies, Fruit & Non-fruit beverages, Pickles, Snack foods& Extruded products etc. 
  • 1. Frozen whipping cream (non dairy) 
  • 2. U.H.T Whipping and Cooking Cream ( Non Dairy) 
  • 3. Cake mixes egg & egg free recipes 
  • 4. Ice cream Stabilizer Emulsifier blends 
  • 5. Yogurt Cultures 
  • Since we are an R&D driven company, we possess the capability to develop specific products or recipes to suit the local taste & needs. 
  • If you might want us to develop any specific products that you feel have potential in your market, we will be happy to undertake the same for you. 
  • Please write back to us on your buying interest so that we offer price/ sample etc and initiate a long term business relationship.

 

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