How does a yogurt maker work?

Categories:Product introduction
Time of issue:2021-07-30 11:13
Views:

(Summary description)The principle of making yogurt is that lactic acid bacteria are fermented and grown in milk. As for the principle of yogurt machine, is to provide the optimum temperature for the growth of lactic acid bacteria (42 degrees), so one component heating, one component temperature control, that's all. It should be noted that 42 degrees is the optimal growth temperature of lactic acid bacteria, and the fastest growth is at this temperature. Of course, other temperature conditions can also grow, so yogurt even if placed in the refrigerator of 4 degrees for a long time will go bad, because 4 degrees, for a long time, lactic acid bacteria will be excessive growth. Using a thermos, if you can measure the temperature over time and then add hot water when the temperature gets low, that's fine, but it can be very troublesome. And even then, it can only guarantee the fluctuation of 42 degrees, and the effect of fermentation is not as good as using a yogurt machine.

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How does a yogurt maker work?

Categories:Product introduction
Time of issue:2021-07-30 11:13
Views:

Information

The principle of making yogurt is that lactic acid bacteria are fermented and grown in milk. As for the principle of yogurt machine, is to provide the optimum temperature for the growth of lactic acid bacteria (42 degrees), so one component heating, one component temperature control, that's all. It should be noted that 42 degrees is the optimal growth temperature of lactic acid bacteria, and the fastest growth is at this temperature. Of course, other temperature conditions can also grow, so yogurt even if placed in the refrigerator of 4 degrees for a long time will go bad, because 4 degrees, for a long time, lactic acid bacteria will be excessive growth. Using a thermos, if you can measure the temperature over time and then add hot water when the temperature gets low, that's fine, but it can be very troublesome. And even then, it can only guarantee the fluctuation of 42 degrees, and the effect of fermentation is not as good as using a yogurt machine.

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