Yogurt Drink Containing Bacteria: Traditional Chinese Formula & Ratios
In short: Traditional Chinese Yogurt drink containing Bacteria. 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 1486 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Yogurt drink containing BacteriaBacteria can produce vitamin B in the human body, inhibit the reproduction of harmful bacteria and promote gastrointestinal motility, so they are often used to make various foods. Drinks containing Bacteria are one of them. This drink is usually made by inoculating milk or skim milk with bifidobacteria and then adding sweeteners, flavors and other substances to the culture. The disadvantage of this method is that the flavor of the culture is extremely poor. For this reason, people have tried to improve the flavor by using various additives or by cultivating the bifidobacteria and adding them to the lactic acid beverage intensively, but the results are not ideal. In addition, the operation process of the latter method is also extremely complicated and should not be promoted and applied. Japan's Ajinomoto Company created the method of adding alkaline amino acids to whey, heating it, and then inoculating bifidobacteria for culture, thereby obtaining specific …
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Lei Cheng
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