The manufacturing process of the lactic fermented milk
The manufacturing process of the lactic fermented milk is classified as following below.
1. Manufacturing process of milk (Up & Midstream.)
Skim milk (milk) puts into dissolution tank and U.H.P(a high temperature sterilizer) then transfer into cultivation tank. It transfers to be homogeneous and remove the microorganism aga
milk is easily digested and absorbed
without very low concerns for allergy, lactose
Chinese consumer are more likely to buy import powdered milk
because of product reliability
Competitive advantage ILDONG than other import brands
Korean and Chinese has similar physical characteristics
cause they are oriental
2. Korean and Chinese has similar eating habit,
it’s important
fermentation technology.
* Becoming bigger and modernization of the industry.
* Priority of marketing skills, awareness, and preference.
: Only listed enterprise of Rice wine industry.
* Wide distribution channel
- having both wholesale and retail marketing’s network
* Variety of products
- Can product of rice wine . Etc. *Short preservation period and sour taste.
*Undervalued
product but customers know what is original and we can make them know by advertising.
For supplying, we should seek a partnership relationship with our resource suppliers. Then we can lower transaction costs and improve quality derived primarily from using a supplier's technological skills to design and manufacture parts, and decreased transaction time in terms of inventory replenishments throug
통하여 특정 bacteria와 antibiotic 에 상관관계 및 영향 주는 정도를 알아 볼 수 있다.
Reagent
Starch agar plate, Skim milk agar, Escherichia coli, Bacillus subtilis, Staphylococcus aureus , Proteus mirabilis, Lactococcus lactis Phenol red dextrose, Phenol red lactose, iodine, casein, Lactococcus lactis, Serratia marcescens, Pseudomonas aeruginosa, 5%,10%,15% NaCl plate,