Does not affect the stability of the emulsion

And dissolving milk used in the manufacture, the heat treatment is also very important. If insufficient heat treatment, milk or lotion microbial flora of the total number of large, so that not only the culture of lactic acid bacteria when competition among different microbial existence, and most importantly, these microorganisms and fermentation agent will - Lactobacillus competition affect the fermentation effect, resulting in fermentation acid slowly. Calcium lactate  heat, milk or lotion is to change the structure of the protein, and protein will affect the final shape of beverage affect the viability of lactic acid bacteria, because the protein structure more complex microorganisms of lactic acid bacteria on lactose more difficult, and buffered lactic acid not conducive to Lactobacillus fermentation, the final product will thus precipitate or layering. Generally use 45 ℃ warm water dissolve 100 ℃ high temperature sterilization 40-60min heat treatment method, although this method causes the emulsion darken from white into a cream, but bactericidal effect, sterilization time in this range do not affect the emulsion stability, and milk drinks made with a special thick milk flavor, milky yellow color special appearance during storage than white as well.