Pure Culture Of The Milk Fermentation With Tibetan Kefir

Tibetan Kefir aka "Tibetan snow lotus", is derived from the Tibetan snowy endemic andrare species, but also China ’s unique treasures of the world. It grows on the cliff of theQinghai-Tibet plateau, picked up and spread. Tibetan Kefir mainly by Lactobacillus(Lactococcus and Galactococcus), and Acetobacter in the environment after a longpolysaccharide mutual adaptation and synergy with the formation of a complex bacterialsymbionts that bacteria tablets.These ferment dairy products are called yoghurt wine that canenhance the body’s resistance to disease, such as anti-cancer, lowering blood pressure,lowering blood pressure, etc. At the same time, alcohol, lactic acid, acetic acid are formed inthe fermentation process that keep unique flavor and refreshing taste of ferment dairyproducts. Therefore, people like the fermented milk deeply. The microorganism flora in thekernel would change with the local weather and environment. Therefore, the product qualitycan not be guaranteed under the traditional production method in which the starter forfermentation was transferred unprotected between different persons in the form of kernel.This study is screened from the Tibetan Kefir advantage of the optimal combination ofprobiotics, developed a fermentation of good quality suitable for industrial production of purecompound fermentation agent, to the Tibetan Kefir industrial production and quality controlto provide theoretical and practical basis.⑴Isolating and screening excellent performanceLactobacillus, Galactococcus andYeast as base strain form Tibetan Kefir samples with modified MRS culture medium andpotato dextrose culture medium, combined into nine kinds of complex fermentation agentsmilk fermentation test.⑵Determining the optimal composite leavening agent according to the fermented milkcurds time, taste, color, flavor and other comprehensive factors evaluation of its quality. Bestcompound ratio is Yeast: Bacterium acidi lactici (Lactobacillus: Galactococcus)=1:4(1:2or2:1). The optimum fermentation temperature is42℃.⑶With the optimal combination of ratio and temperature, milk-clotting time is4hoursand the products are solidification uniform, milky white, delicate, moderate sweetness andsoft.