airan acidophilus curdled milk ryashenko, just list today.y in one production are more precise than fermented milk. yes , there are many different drinks, and the technology for preparing milk is common. normalization occurs, then homogenization occurs for an even distribution of fat balls. in the finished product, it returns to the pasteurization section, in other words, the milk is first prepared and disinfected and its fat content is adjusted, and then it is fermented with the help of which it just depends on the drink for kefir, a symbiosis of lactic acid microorganisms is used and such essential fungi there are also mesophilic microorganisms, leaven with others lactic acid bacteria is needed to get katyk, there or yogurt, and for cidophilin, only an acidophilus stick, bulgarian, is required to make matzom, moreover, it is also used and as a basis for ayran, look at a certain amount of matsua. is brought into the container. a certain amount of water is mixed in the third component - this is salt. we prepare a saline solution of no more th