lactic operating points

1 raw lactate degree requirements do not exceed 20 ° T, requires no antibiotics, magnessium lactate and other antibacterial substance. 2 sterilization, cooling, high temperature short time sterilization (90 ~ 95 ℃ 30 min), rapidly cooled to 43-45 ℃. 3.3 inoculation, fermentation
????3 ferment choice. In the lactic acid fermentation process, cocci and bacilli symbiosis mixed fermentation can significantly better than single fermentation, metabolites Because the two different bacteria, with the different strains, and the mixing ratio of the acid and the formation of flavor components has a significant impact. Technical strains ferment milk drinks selection order of acid production, Sodium lactate capacity of incense, hydrolyzed protein capacity after fermentation acid, producing sticky ability. 4 inoculation, fermentation. The fermentation agent is mixed with the raw milk, fermented at 43 ℃ 2-3 h, when the acid fermentation of milk to achieve a pH of 4.6-4.7 starts to condense, stop fermentation. 5 cool. After fermentation, the resulting fermented milk with a plate heat exchanger rapidly cooled to below 30 ℃. 6 mixed. The additives and sweeteners (0.2% sucrose ester and white sugar, the sugar content of 12% final) dissolved completely using plate heat exchanger is heated to 90 ℃ sterilization and then cooled to below 30 ℃, then add it to the fermentation emulsion obtained after fermentation stir.