Lactic acid beverages can be divided into two main categories: fermented and blended types. Fermented lactic acid drinks are produced through the fermentation process by lactic acid bacteria, resulting in natural metabolites such as lactic acid. On the other hand, blended lactic acid beverages are made by mixing ingredients like milk, water, sugar, citric acid, or lactic acid without any fermentation. These products do not contain live lactic acid bacteria or their metabolic byproducts.
When lactic acid bacteria are added to milk, they ferment it, producing lactic acid and transforming it into sour yogurt. Regular yogurt often includes added sugars or sweeteners, which balance its tartness and improve taste. However, as yogurt ages, the growth of lactic acid bacteria slows down, and the acidity increases gradually. In a low-temperature storage environment, the acidity remains within a range that is acceptable for human consumption, and the activity of the bacteria is preserved. However, if yogurt is exposed to room temperature or high-temperature environments during transportation or storage, the lactic acid bacteria multiply rapidly, causing an excessive increase in acidity. This results in a very sour taste, reduced bacterial activity, and increased denaturation of milk proteins, making it harder for the body to absorb and potentially harmful to the digestive system. Therefore, yogurt should not be overly acidic.
Measuring the acidity of lactic acid bacteria before and after fermentation is essential for controlling yogurt quality. It’s important to note that yogurt is not always better when more acidic. In factory inspection reports, testing for total acidity is required, with the standard being lactic acid. However, laboratory tests often use citric acid as a reference for measurement.
This device can measure the sugar content and citric acid levels in fruits such as oranges, lemons, and apples, expressing the acidity in terms of citric acid. It can also determine the ratio of citric acid to lactic acid in yogurt. By using citric acid as a reference, the readings can be converted to lactic acid equivalents, making it easy to record the total acidity in production reports. This method eliminates the need for experience and simplifies the process, reducing operational complexity.
Quality Inspection Table for Lactic Acid Beverage
First, basic information
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Second, application scenarios
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When using 24V lithium iron phosphate batteries, the relevant safe operating procedures and battery instructions should be followed.
Check and maintain the battery regularly to ensure that the battery is in good working condition.
Select proper battery capacity and performance parameters based on specific application scenarios and requirements.
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