Yogurt and Fermented Milk Beverage Production Process and Formulation

Author: Jiang Mingli
Publisher:
Publish Date: 2005-06-01
Features: This book is compiled based on reference to the latest domestic and international literature, combined with the production practices of liquid milk production plants in various countries and regions, as well as multiple experimental results from laboratories. On this foundation, it aims to facilitate enterprises in effectively grasping the key points of operation control in yogurt and fermented milk beverage production. Detailed introductions are provided for critical stages in the production process, including sterile inoculation, determination of fermentation endpoints, and quality defect analysis. Yogurt and fermented milk beverages have rapidly gained popularity in China's dairy market due to their excellent taste and numerous nutritional and health benefits. Almost all liquid milk production enterprises have developed and produced these products. However, due to varying levels of technical expertise among different dairy plant manufacturers, many small and medium-sized liquid milk production enterprises lack theoretical foundations and practical production experience in key technical aspects such as lactic acid bacteria strain preservation, expansion culture, laboratory sterile operations, and workshop production operations. This has hindered the rapid development of the yogurt industry. Therefore, systematically compiling a scientific reference book that elaborates on the practical aspects of yogurt and fermented milk beverage production is highly suitable for current market demands. This book was organized by the R&D Center of Shanghai Shuangjian Food Co., Ltd., referencing the latest domestic and international literature, combined with the production practices of liquid milk production plants in various countries and regions, as well as multiple experimental results from laboratories, and compiled on this basis. To facilitate enterprises in effectively grasping the key points of operation control in yogurt and fermented milk beverage production, detailed introductions are provided for critical stages in the production process, including sterile inoculation, determination of fermentation endpoints, and quality defect analysis. The book is rich in content and provides comprehensive data, making it a valuable reference for engineering technicians and management personnel in related production enterprises, health and customs inspection departments, as well as faculty and students in universities and colleges.