1.Adopt advanced technology, make sure of constant temprature fermentation at 42±1 Degreewhich is the best condition for the lactobacillus reproduce.
2. Built-in ultraviolet sterilization lamp tube, savelock, ventilator which can rapidly cooling the fermentaion yogurt, and auto switch to refrigeration status at 5 Degreewhich you is also adjustablefrom 2-6 degree in which condition the yogurt can be kept for 4 days.
3. Short fermentation time: 4-8 hours which is also adjustable as per your different tastes. The longer the fermentation time, the higher the acidity is.
4. Yogurt made is ivory, like jelly, rich lactobacillus, 240 times higher than the standard of World Health Orgnization.
Item Methord | Solidification style yogurt Rikon commerical yogurt making machine | Industrial stiring style liquid state yogurt |
freshness | The best drinking time is within 3-8 hours after the yogurt was done, in which time the activity and contents of lactobacillus is very high | Missed the best drinking time in the transportation, the lactobacillus activity and contents decreased much |
Numbers of lactobacillus | ≥2.4×109/ml | National standard ≥1×106/ml |
Process | Solidificatioin style yogurt contains large quantity Lactobacillus acidophilu and the colon bacillus can choose raw material and control the process yourselves | Industrial stiring , the contents of Lactobacillus acidophilu and the colon bacillus the choice of raw matrial , production time and transportation time is not clear, and also it killed large quantities of lactobacillus after the sterilization before packing |
Finished yogurt state | High thickness, appears nubby like jelly and beancurd, crystal clear | Liquid state |
taste | DIY taste | Only one kind taste |
Hygine and safty | You can see the choice of raw material, processing, drinking time and edible methord | Not avaible |
nutrition | Made of 100% fresh milk one cup yougrt double nutrition | It contains additive, preservative, stablizer, thickner and artificial flavoring and sorbic acid |
