production of yoghurt is to control the most important bactericidal strength

Yogurt production is controlled sterilization heaviest strength, reduce non-dairy ingredients ( especially not allowed to add spice ) , to ensure the unique flavor and viscosity of yogurt , but a few in some of our dairy industry have failed to do . For example: raw milk does not require health indicators , sterilization temperature generally more than 90 ℃, time is more than 30 seconds . Leavening agent used without Lactic acid or Bacillus little leaven direct investment , non-fat milk content of more than 10% , the production of these informal norms , making yogurt quality can not be guaranteed. In addition, the production of yoghurt enterprises should use penetrometer or lactic acid powder Texture Analyzer , and whole milk solids must be ≥ 11.2%, only without the whey acidity ≥ 75T0 sucked out only when the factory . For stirred yoghurt must use viscometer ( consistometer or rheometer ) detection viscosity , and lactic acid factory 1 × 108cfu/ml not reach the factory , as long as the relevant departments to seriously take responsibility , yogurt quality can be improved .