types of milk

In actual production, the Lactic acid fermentation of substrates required than using whole milk or skimmed milk in the milk fat is good. Because skim milk powder composition uniformity, easy to operate, suitable for cultivation of lactic acid bacteria, and whole milk and milk fat in the fat component will prevent lactic acid fermentation, dissolved after sterilization, fat floating on the surface of the emulsion, the lactic acid bacteria with the outside air isolated, anaerobic conditions to form lactic acid bacteria and anaerobes corporations, but in absence of oxygen will be affected, lactic acid fermentation is slow, and if not add other materials, the products made of a layer of floating fat, effect Product appearance and magnessium lactate, if you use the fat milk products may also cause precipitation. But Ruoyin skimmed milk supply shortage, you can skim milk powder and butter milk powder in the ratio of not less than 2:1 mixture of lactic acid fermentation using such may be slightly slow, but in the conditions allow appropriate to extend the fermentation time (generally by the 5 ~ 6d extended to 7 ~ 8d), you can solve this problem.