Dairy products

Products Specifications

Appearance                       Yellow Powder

Particle Size                      95% 80mesh

Intensity                          ≥300g/Cm2 

Fermented yogurt processing

Raw material：choose the fresh and clean milk .Get ready the milk which has been filtered and homogeneous process.

Heating process：Heat the milk to62℃-65℃，at same time add the some sugar,thickener (1% agar agar of total formulation)keep 30mins for killing the Hazardous flora.

Cool down and add strains：Set down the temperature of cooled milk to 40℃ and add some Lactobacillus species

Fermentation

Put the mixing solution into fermentation tank,and Ferment under 40℃constant temperature,Lactobacillus species will transfer the sugar of milk to lactic acid.

Cool down：When the yogurt get to the acid level and cooling it to room temperature.

Homogeneity：for the fine smooth taste of yogurt ,homogeneity the yogurt and make the big size particle protein and fat ball become to small size particle.

Filling ：The homogeneous yogurt was filled into a container and kept sealed.