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2. The vaccine shows good safety with low ratio in adverse reaction. The product is suitable for large scope vaccination in exposure area.
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First, the equipment used to make yogurt, materials
Sterilization equipment, fermentation tank or fermentation room, heating tank, ultraviolet lamp, glass or porcelain bottle or special paper pot, fresh milk, white sugar, lactic acid bacteria (Bacillus bacilli and Streptococcus thermophilus) and so on.
Second, the production steps
1. Sterilization and sterilization of glass bottles, etc. The glass bottles were sterilized in the sterilizer for half an hour, such as 45 minutes in a steamer, ultraviolet sterilized in the inoculation chamber for 50 minutes, and the inoculation tool was sterilized in an autoclave for 30 minutes.
2. Milk sterilization. Fresh milk is placed in a heating jar and 10-12% of white sugar is added and sterilized at 85-90°C for 30 minutes or otherwise sterilized. Whichever method is adopted so as not to destroy the original nutrient content of the milk, it is cooled after sterilization. It is best to remove the upper grease before or during sterilization to degrease the milk.
3. Inoculation. Sterilize the milk with a temperature lower than 43°C in a glass bottle that kills germs, and inoculate the inoculation room with 2%-4% of the inoculum of the milk and stir it evenly. Note that the cans must be full and leave no gaps. Seal immediately afterwards to ensure anaerobic conditions for lactic acid fermentation. And then sent to a 0-5 °C refrigerated room for refrigerated after 8-10 hours, you can go on sale. The post-cooked yogurt has a special aromatic odor because it contains esters. The role of cold storage on the one hand can prevent acidity increase, prevent bacteria contamination, on the other hand can make the texture solid, whey recovery, so that the stability of the quality of yoghurt greatly improved. In the whole process, we must pay attention to aseptic operation. Staff should wear sterile work clothes, wear sterile gloves, masks, and hands should be cleaned. It is imperative to inoculate masks to prevent contamination with germs.
4. Quality standards. High-quality yogurt has a milky white or slightly yellow appearance, smooth surface, firm curd, fine texture, uniform texture, allowing a small amount of whey to precipitate, no bubbles, mild sweetness, no pungent taste and other odors.
If there is air bubbles in the yoghurt or there is a pungent smell and other odors on the lid of the yogurt, it means that the fresh milk has been contaminated by bacteria during the fermentation process and cannot be eaten. If the production of the species (fermenting agent) occurs above, it must not be used for production in order to prevent unnecessary losses. If it is overtime at a suitable temperature, there will be very little milk coagulation, no whey separation, no milk coagulation, and a large amount of suspended solids and odor will appear, indicating that the strains are seriously degraded or the strains have been contaminated with bacteria, and should be stopped. If strains decline, the degraded strains can be cultured on slant medium, purified and rejuvenated, and then propagated to obtain excellent production species.
Such as home-made, summer temperature above 30 °C can be. Only the milking time is longer. The higher the room temperature, the shorter the milking time. The method is to wash coarse glass bottles or porcelain bottles (the can bottles are too large to be used due to contamination by bacteria), fill the milk, cover the bottle mouth with a clean double-layer plastic film, and tie it with string ropes. To loosen, because in the heating process will produce a lot of steam inside the bottle, such as bundled too tight, the film will be broken, prone to pollution. Put the bottle containing milk into the pot and boil it for 30 minutes. It is advisable to immerse the milk in the water. Do not cover the lid. Then remove it until it reaches the back of the hand. If it is not hot, you can pour 2% to 4% of fresh market sales. Pure yogurt, such as Jiabao brand pure yogurt, Qinnong brand pure yogurt. Immediately after adding the purchased yoghurt, tie the plastic film tightly to ensure an oxygen-free environment inside the bottle. After 10 hours at room temperature, milk condenses like tofu and yogurt is served. Place the yogurt bottle in a refrigerator at 0-5°C and refrigerate it for 2-4 hours. The sugar can be eaten when it is sterilized. It can also be added at the time of eating. The amount may be determined by personal taste or not. Can be used as a vial alone, such as milk condensate is very good, can be retained as a strain, but can not be used multiple times, because the family can not guarantee aseptic operation, bacteria can be placed in the freezer. For example, when the bottle film is put on a drum, there is a gas inside, indicating that it has entered the aerobic bacteria and can only be eaten and can no longer be kept as a strain.
Bottled yogurt production technology
Yoghurt is a pure green food. It is made by fermenting milk with lactic acid bacteria. Besides having the nutritional value of fresh milk, it contains lactic acid bacteria and produces lactic acid and B vitamins (B2, B6, B12) in the fermentation process, etc. Can promote the body's digestion and respiration, improve people's immunity, long-term drinking can ensure the demand for calcium, but also healthy stomach, regulate the body's metabolism, improve people's resistance to disease, make people health and longevity, especially for children, the elderly . Therefore, it has been favored by more and more people. Here's how to make bottled yogurt: