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How to ensure the quality of yogurt fermentation?

Data: 2020-09-21


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How to ensure the quality of yogurt fermentation?

When it comes to yogurt, everyone is no stranger. Yogurt is mainly made of milk. After pasteurization, beneficial bacteria (leavers) are added to the milk to form a dairy product after fermentation. At present, various brands of yogurt products are often seen on the market, most of which are solidified and fruity with various juices, fruit pieces and other auxiliary materials. 

According to a yogurt processing manufacturer, although the yogurt production process is not complicated, the fermentation process requires high time and temperature, and at the same time, it must prevent harmful bacteria contamination.

The author has learned that the mixture of Lactobacillus bulgaricus and Streptococcus thermophilus is suitable for growth and fermentation at a temperature of about 45°C. 

If it is homemade yogurt, there is no professional fermentation equipment, the fermentation temperature is not accurately controlled, the heating is uneven, it is easy to over-ferment or under-ferment, which cannot effectively guarantee the natural flavor and taste of yogurt. 

It is worth noting that if the fermentation environment is easily affected by the external environment and breeds a large number of harmful bacteria, this will undoubtedly directly affect the quality and safety of yogurt.

In this regard, Paragon suggested that yogurt processing companies can introduce fermentation tanks for yogurt fermentation. Since the fermenter is used to ferment yogurt, there is no need to worry about inaccurate grasp of the fermentation temperature and affect the flavor and taste of yogurt powder. 

Because the fermentation tank is equipped with a temperature control system, it can be accurately set according to the temperature at which beneficial bacteria can be suitable for fermentation. 

In addition, this type of equipment adopts a closed aseptic system to prevent the pollution of harmful bacteria from the outside, so as to better ensure the quality of yogurt fermentation.