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
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sstandardization of whole milk
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heating ( 85° C for 10 mins ) | | |
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inoculation starter culture & mixing | | |
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when curd is set : addition of sugar in the form of syrup which has already been pastuerized and cooled seperately
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smooth consistency of lassi is obtained by passing the mixture through a homogenizer | | |
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storage at refrigerator temperature | | |
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Composition
Water |
75 - 80 % |
Total Solids |
20 - 25 % |
Fat |
3 - 4 % |
SNF |
6 - 7
% |
Protein |
3 - 4 % |
Lactose with suger |
12 - 15 %
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Ash |
0.4 -0.6% |
Lactic Acid |
Max: 0.75
% |
Packing Sizes : 200 ml Poly pack
