Lassi  is a fermented milk beverage popular in all parts of the  country. Even though  general method  for preparation of lassi is known there has been no serious attempts to  standardize its composition  and method of manufacture   in large quantities.  To over come this problem  and to facilitate the manufacture of lassi by the organized dairies,  a suitable technology has been developed.

The method involves Standardization, heating & cooling of milk to inoculation temperature, addition of starter culture and incubation at a suitable temperature. To the set curd desired level of sugar is added in the form of  syrup which has already been pasteurized and cooled separately.  Smooth  consistency of lassi is obtained  which is then passed  through a homogenizer. The product is filled  in pouches and stored when kept in refrigerator.

Same technology can be used to prepare spiced lassi. In this case sugar is replaced with the spices. The shelf life of lassi is about one week at refrigeration.

ADVANTAGES OF THE TECHNOLOGY 

• Provides an opening for the disposal of good quality returned surplus milk.
• Increase the profitability of dairy plants.
• Requires minimum   additional facilities.
• Amenable to large-scale production.
• Simple technology and does not require sophisticated equipments or machinery.
• Excellent quality milk based beverage
• Has high nutritive and therapeutic value

COMPOSITION  OF  LASSI 

Fat  3 % :     SNF  6-7% :   Sugar  10-11% :  Acidity value   0.6-0.7%.

 PROCESS  STEPS

• Standardization. 

• Culturing.

• Addition of sugar syrup and  essence  

• Mixing and blending.

• Packaging

Existing Dairy Product manufacturers will benefit substantially in investments.