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Yoghurt Incubator (Practical Action Brief)
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== Operations == * The incubator should be sterilised before a new batch is cured. * The incubator needs to maintain a temperature of 45Β°C throughout the process. * A batch would take between 3-4 hr. in the incubator. The incubation period is important for the flavour since too little or too much time will ruin the culture. * It is advised to start loading from the top most tray and reach the bottom in the incubators where there is no fan. This will ensure the same flavour and the consistency of all yoghurt. * The trays need to be cleaned after each batch.
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