Sometimes in the Yogurt production line, yogurt does not ferment. Unfermented yogurt means that within the predetermined fermentation time, the fermented milk does not coagulate or coagulates incompletely, the acidity does not increase, and the network structure does not form, resulting in the failure of yogurt fermentation. Usually The fermentation time of stirred yogurt is 5-6h, but sometimes the phenomenon of slow fermentation occurs due to the following reasons, which will seriously affect the taste of yogurt.

(1) The problem of raw materials

There may be residues of antibiotics, cleaning agents, disinfectants, preservatives, etc. in milk, which will inhibit the normal growth of lactic acid bacteria. When the sterilization in the Yogurt production line is insufficient, the production equipment pipeline or the environment are not up to standard, the phages and bacteria in the raw milk will also prolong the fermentation time of yogurt and reduce the product quality.

(2) The problem of starter

The addition amount of the strains in the Yogurt production line is not suitable, or the strains themselves are not active enough, and the fermentation may be slow or non-fermenting.