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Lassi

Lassi is a fermented Milk beverage popular in all parts of India. The technology of lassi making is however confined to only households. Lassi has a great potential in the Indian Market.

Process

sstandardization of whole milk
heating ( 85° C for 10 mins )
cool at 35 - 37 ° C
inoculation starter culture & mixing
incubation at 37 ° C

when curd is set : addition of sugar in the form of syrup which has already been pastuerized and cooled seperately

smooth consistency of lassi is obtained by passing the mixture through a homogenizer
pouch packing
storage at refrigerator temperature
 


Composition

Water
75 - 80 %
Total Solids
20 - 25 %
Fat
3 - 4 %
SNF
6 - 7 %
Protein
3 - 4 %
Lactose with suger
12 - 15 %
Ash
0.4 -0.6%
Lactic Acid
Max: 0.75 %

Packing Sizes : 200 ml Poly pack