Isiko Lokuqala
I-Yogurt Starter Culture Yo-ZC912
Isiko le-yoghurt starter ngokuvamile libhekisela kuma-microorganisms athile asetshenziselwa ukwenza iyogathi, ikakhulukazi amagciwane e-lactic acid. Lawa mabhaktheriya e-lactic acid aguqula i-lactose obisini ibe yi-lactic acid ngesikhathi sokuvutshelwa, enza i-asidi ubisi futhi enze ukuthungwa okuhlukile kanye nokunambitheka kweyogathi. Amasiko okuqala eyogathi angatholwa ngokuthenga impushana yokuqala yeyogathi yokuhweba noma ngokusebenzisa iyogathi ngokuqondile enamasiko asebenzayo njengesiqalo. Lapho wenza iyogathi ekhaya, ngokuvamile kuyadingeka ukugcina izinga lokushisa elithile (elingaba ngu-42-45°C) ukuze kube lula ukukhula nokuvutshelwa kwamagciwane e-lactic acid. Isikhathi sokuvutshelwa sincike kubukhulu beyogathi obufunwayo kanye ne-asidi, ngokuvamile esukela phakathi kwamahora angu-4 kuya kwangu-12.
I-Yoghurt Starter Culture Yo-ZC458
Isiko lokuqalwa kweyogathi, eliqukethe ikakhulukazi ama-probiotics afana ne-Lactobacillus ne-Bifidobacterium, linezinzuzo eziningi empilweni yomuntu. Okokuqala, ithuthukisa impilo yamathumbu, ilinganisela izitshalo zamathumbu futhi ivimbele ukukhula kwamabhaktheriya ayingozi, ngaleyo ndlela iqinise ukuzivikela. Okwesibili, i-yoghurt fermenter isiza ukugaya kanye nokumuncwa kwezakhamzimba ekudleni, njenge-calcium, i-magnesium namanye amaminerali, okuyinzuzo empilweni yamathambo. Ngaphezu kwalokho, yehlisa amazinga e-cholesterol egazini, inciphisa ingozi yesifo senhliziyo nemithambo yegazi, futhi ingasiza ekunciphiseni isisindo nasekulawuleni. Kubantu abanokungabekezelelani kwe-lactose, amabhaktheriya e-lactic acid ku-yoghurt fermenters angakwazi ukudiliza i-lactose futhi anciphise ukungakhululeki. Ngakho-ke, ukudla okusesilinganisweni kweyogathi ngama-probiotics asebenzayo kuyindlela yokudla elula nephumelelayo yokugcina impilo enhle.
I-Yogurt Starter Culture Yo-ZC272
Isiko le-yoghurt starter libhekisela kuma-microorganisms, ikakhulukazi amagciwane e-lactic acid, asetshenziswa ekukhiqizeni iyogathi. Lawa mabhaktheriya abilisa i-lactose obisini ibe yi-lactic acid, enza ubisi abe ne-asidi futhi athuthukise ukunambitheka okuyingqayizivele kweyogathi. Ukwakha iyogathi, umuntu angathenga isiko lokuqala lezohwebo noma asebenzise iyogathi enamasiko asebenzayo. Ukugcina izinga lokushisa ekufukameleni lika-42 kuya ku-45 degrees Celsius kubalulekile ekuvubeleni okuhle. Isikhathi sokuvutshelwa siyahluka kusuka emahoreni angu-4 kuye kwayi-12 ngokusekelwe ekubambisaneni okufiswayo kanye ne-asidi, okubonisa okuthandwayo komuntu siqu.