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Yogurt is the curdy product that is lactic acid fermented from the dairy that is added with (or not added) dairy powder (or skimmed dairy powder) with the mutual effect of Germany's lactobacillus Bulgaria subspecies and Streptococcus salivarius thermophilus. The end product must contain large quantities of Lactobacillus.
Directory
- Classification of the Cultured Milk
- Live Demonstration of Yogurt Production Line
- Stirring Type Yogurt Process Flow:
- Yogurt Production Line Finished Picture

Classification of the Cultured Milk

Live Demonstration of Yogurt Production Line
Stirring Type Yogurt Process Flow:
Yogurt Production Line Finished Picture
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