In the environment where lactic acid bacteria live, it is required to have a certain concentration of calcium ions, not too high;
Water quality, that is, the hardness of water quality should not be too large, but should be small;
Sterilization is an important process in food processing. Its purpose is to kill harmful microorganisms in finished products and prolong the shelf life of products. In this sense, the higher the sterilization temperature, the longer the sterilization time and the more guaranteed the sanitary quality. But too high sterilization temperature will change the composition of the product. Acidic milk drinks are prone to precipitation. Because the Brownian motion of milk protein particles is accelerated at higher temperature, the collision chance increases and precipitates. Some stabilizers will also be partially decomposed due to high temperature, which will weaken the stabilizing effect. Practice has proved that acidic milk beverage adopts 85? C/25-30min sterilization condition can kill harmful bacteria and keep the product stable. Too high or too low temperature will affect the product quality to varying degrees. In addition, water quality is also one of the factors affecting the stability of acidic milk drinks. In production, water with less hardness or cold boiled water should be used as much as possible to precipitate and remove Ca2+ and NG2+ in water, which will also improve the stability of yogurt drinks. In a word, there are many factors that affect the stability of acidic milk drinks. As long as we master its production, sterilization is an essential process of food processing. Its purpose is to kill harmful microorganisms in finished products and prolong the shelf life of products. In this sense, the higher the sterilization temperature, the longer the sterilization time and the more guaranteed the sanitary quality. But too high sterilization temperature will change the composition of the product. Acidic milk drinks are prone to precipitation. Because the Brownian motion of milk protein particles is accelerated at higher temperature, the collision chance increases and precipitates. Some stabilizers will also be partially decomposed due to high temperature, which will weaken the stabilizing effect. Practice has proved that acidic milk beverage adopts 85? C/25-30min sterilization condition can kill harmful bacteria and keep the product stable. Too high or too low temperature will affect the product quality to varying degrees. This is the sterilization condition for producing acidic milk beverage by technology. )
In a stable and suitable environment, lactic acid bacteria can better metabolize and sterilize. Here, I take sterilization conditions and stability as a factor. I don't know, right?