Successful development of egg yoghurt in South Korea (9.6)
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Last Update: 2003-03-12
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Source: Internet
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Author: User
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After three years of research, Dr Liu Yizhong of the food processing research department of Korea food development and Research Institute developed the technology of producing yoghurt by fermentation of eggs and Lactobacillus for the first time in the world For the first time, this technology inactivates the substances that inhibit the growth of bacteria in eggs, then removes the miscellaneous bacteria, and only propagates the lactic acid bacteria that are beneficial to health One gram of egg yoghurt contains 300 million lactobacillus, and a large number of lecithin which is effective for beauty and adult disease prevention It is estimated that if egg yoghurt can occupy 10% of the local yoghurt market, 1.3 million eggs will be consumed every day, which will promote the production and consumption of eggs At present, a South Korean enterprise has acquired this technology and has established a factory with a daily output of 50 tons of egg yoghurt, which is about to start production The technology has been patented in South Korea and France, and is being patented in Japan, the United States and China China feed industry information network TXP (author:)
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