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Liquid yogurt production equipment
Yogurt production line yogurt is divided into stirred yogurt and solidified yogurt. Most of the stirred yogurts are bagged and bottled. Most of the frozen yogurts are cup-shaped. Old yogurt is a typical representative of frozen yogurts. The nutritional content of yogurt is the same. Yogurt in liquid yogurt production equipment tastes better than fresh milk. It not only retains all the advantages of milk but also improves and avoids shortcomings in some aspects, making it more suitable for human nutrition and health products.
Two types of yogurt products currently on the market are commonly used in yogurt production lines. One is traditional yogurt made by adding fresh fungus (S. thermophilus and Lactobacillus bulgaricus) to fresh milk; the other is the basis of the former fermentation. On the other, two other lactic acid bacteria (Lactobacillus acidophilus and Bifidobacterium) probiotic yogurt were added, which usually have the words 'probiotics' on the logo.