Small-Scale Chinese Yogurt Production: Workshop Formula, Ratios & Method
In short: Small-Scale Chinese Yogurt Production: Workshop Formula, Ratios & Method. This entry documents a formula & ratios taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1806 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
New yogurtAccording to reports from Bulgaria, a new yogurt called Vita has been launched. The new yogurt is made with four special acidophilic lactic acid starter cultures. It is proteolytically different and produces more free amino acids than traditional Bulgarian sour curd starter. When Vita yogurt is fed to infants, each gram of yogurt can produce up to 950,000,000 Lactobacillus bulgaricus in the intestine, thereby inhibiting the growth of Proteus and Klebsiella pathogenic bacteria.Lactobacillus bulgaricus survives longer in the intestine than Lactobacillus acidophilus and does not produce antibiotics that inhibit their own growth in the intestine. Vita yogurt and yogurt powder are effective in treating leukocyte tissue hyperplasia, anemia, gastrointestinal disorders and other diseases.Liquid yogurt is a soft, light yellow product. …
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