KEFIR/LEBEN FOR FERMENTED DRINKS

Fermented beverages have been a staple in human cultures for a long time. They offer refreshment & health benefits. Different regions name them differently like 
 
Leben/ Laban in Middle East & Africa 
Kefir- Russia/ Eurasia 
Buttermilk- Asia & Europe etc.

 
This process of transforming simple ingredients into delicious and sometimes potent drinks involves the magic of microorganisms – yeast and bacteria. The culture, temperature might vary from drink to drink, but the basic ingredient is Milk obtained either from cow, buffalo, goat, camel, sheep etc.

Factors Affecting Fermentation: 
• Temperature: Different microorganisms thrive at specific temperatures.?To get the desired result, temperature control is essential. 

• Time: Fermentation duration significantly impacts the final product. Some drinks ferment quickly, while others require weeks or even months. 

• Microorganism Strain: The chosen yeast or bacteria plays a vital role in determining the flavour profile, alcohol content (if applicable), and acidity of the final beverage. 

Basic Milk Processing Plant Unit includes: 

Reception of milk from milk tankers/ cans 

Chilling of raw milk before the process 

Pasteurizing/ cream separation/ homogenizing 

Storage of processed milk in the storage tank 

Packaging in pouches or can take it processing of by-products 

Control Panel 

Our range of dairy processing plants includes: 

Pasteurization Plant 

Ice Cream Plant & Non-Dairy Frozen Cream 

Flavoured Milk Plant 

Curd & Allied Product Plant 

The world of fermented drinks offers a unique blend of history, science, and delicious enjoyment. Goma with 40 years of rich experience helps new as well as existing business set up & upgrade their machinery for Milk & milk product processing. 
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