Yoghurt Powder Yoghourt Powder Bacterial Fermentation Milk Powder

Product Description
Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide, and , as such, is the molk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homognized or not; each type produces substantially different results.
Yogurt is produced using a culature of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In additon, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt.
Product:Yogurt Powder
Appearance:Milk White Fine Powder
Protein:>15%
Fat:>5%
Acid Value:>50%
Total Plate Count:n=5,c=2,m=103M=50000
Yeast&Mold: <10cfu/g
E.Coli: Not detected
Salmonella: Not detectedFunctionsIt has remarkable action on losing weight of abdomen and legs, use yogurt as dinner it not only can remove the weast but also can have a thin body;It can maintain intestinal ecological balance and form ecological balance. Restrain harmful bacteria of intestinal invasion;By reducing the growth of spoilage organisms decrease the toxin and avoid senile;Promotes digestion and absorption;Can produce immune materialto improve immunity.Company InformationLab PictureCertificationsExhibitionContact Information