Raw milk and raw after being fully prepared to be mixed according to the order for each product to translate homogeneous then incubated milk cold semi standardized before being sent to assimilation - bar polymerization at 950C
then translate milk yogurt is cultured yeast, warm enough temperature, the appropriate time to achieve the desired acidity Ends fermentation, yeast translation is cooled through heat exchange adapter before moving through finished product tank. Then the mixture is mixed with other ingredients such as fruit juice, aloe vera ... to make up the delicious taste, characteristic of each type of yogurt.
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