Fresh milk, yogurt is fermented by yoghurt culture (
Yogurt starter (strains), yeast, additives) made dairy products. Yogurt fermentation agent is used in making yogurt specific microbial culture material . Fermenting agent in the production of yoghurt very important role in the process , fermentation agent is a yoghurt product acid production and production base of incense and the main reason. The quality of yogurt fermentation agent depends primarily on the quality of the type of yogurt and vitality.
Production methods
Liquid yogurt fermentation agent due to its quality of instability and vulnerability to pollution, has been gradually eliminated large yogurt manufacturers , only a few small factories are also yogurt together with some university or institute for production ; deep frozen yogurt fermentation agent because of its deep cold chain relatively high cost , extensive use is restricted ; while DVS yoghurt culture in its price gradually accepted by domestic manufacturers , has begun in some large manufacturers to promote the use of yogurt .
In previous yogurt production process, the bacteria ferment yogurt yogurt manufacturers to set up a separate plant species , in order to complete the "pure breed bacteria → activation → expanded → intermediate → mother ferment ferment ferment → Work " This a process , the process step more stringent technical requirements , manufacturers generally limited due to the production conditions , frequent quality problems. Therefore, the developed countries in the dairy , homemade yogurt manufacturer does not ferment , fermentation agent produced by specialized enterprises with yoghurt culture , fermented dairy products to meet the requirements of manufacturers . Hansen Danish central laboratory by the end of 1988 produce ultra concentrated DVS yoghurt culture .
DVS yoghurt culture (Directed Vat Set, DVS) is a series of highly concentrated and standardized freeze-dried starter culture bacteria, can be directly added to the heat treatment of raw milk to ferment , without its activation, spread cultivation other preprocessing . DVS yogurt starter number of viable cells is generally 1010 - 1012 CFU / g. Since DVS yoghurt culture of strong vitality , many types of yogurt manufacturers can be arbitrarily chosen , thus enriching the variety of yogurt products , while eliminating strain workshop , reducing staff , investment and space , simplifying the production processes. DVS yoghurt culture without expanding culture , can be used directly , easy to manage. DVS yoghurt culture production and application can ferment production specialization , socialization, standardization and unification , so that the yogurt production standardization , improve the quality of yogurt to protect the interests of consumers and health.
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Yogurt starter (strains), yeast, additives prices
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Food bacteria
