succeeded in yogurt

Since the 1960s, the industrial production of fermented milk - especially yogurt - in the world To rapid development. Yogurt success is determined by several factors: the natural image, its sense Sodium lactate characteristics (with a fresh taste and a characteristic sour taste) with nutrition, prevention and treatment of Properties, its low cost (refer to the production line high yield rate) Roissart, 1994 年 6 月 First edition. Demand growth in Argentina is the largest yogurt everyday products. In 1980, yoghurt per Person annual consumption reached 1.8 l, in 1992, reached a 6.1l (SAGPA, 1996). 1995 Argentina used to make yogurt, milk products accounted for the volume of total domestic industrial milk
3%. (Edipres, 1996). Yogurt such high concentrations of potassium lactate bacteria in fermented milk On the health of consumers has many advantages: a higher lactose tolerance (IDF, 1988a; horse Martini 1987; SYNDFRAIS etc., 1984), balance cut intestinal micro (IDF, 1988a; Nakasawa and HOS Yoko, 1992; Wood, 1992), antibacterial activity(IDF, 1988a Rasic & Kurmann;; SYNDFRAIS, 1978, 1984;
Wood, 1992), the stimulation of the immune system (IDF, 1988a Roissart & Luquet; anti-tumoral)