1 Answer These messages are for reference only

• BY Mamie Doris 2020-05-10
  Raw milk is mixed with water, and the dry matter is insufficient. When mixed with water up to 15%, yogurt clot floats in whey. The raw milk's ability to solidify is reduced. Yogurt clot is fragile or in the form of a thin soup. Yogurt produced by injecting antibiotic cow's milk will cause the yogurt to not solidify. The emulsion sweetening workshop environment and equipment are contaminated by bacteriophages, which slows or even terminates the fermentation process; residue The cleaning solution and disinfectant will also cause the fermentation to stop, making the clot brittle and the emulsion sweet. Inappropriate selection of strains or single strains, unsuitable fermentation temperature, insufficient fermentation time and other reasons lead to insufficient flavor and aroma of yogurt.
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