We went to Yakult factory and we listened to a brief
explanation about Yakult by their representative. So I will share here a little bit what we get
there. Yakult is basically a pioneer in the field of probiotic. Yakult contains
Lactobacillus casei shirota
(popularly known as Shirota strain). Shirota strain is scientifically proven to
be among the strongest strain as it can survive in gastric juice and bile
juice. This Shirota strain reaches the intestines alive, so this product
maintains good health by increasing beneficial bacteria, decreasing harmful
bacteria and improving the intestinal environment. It is free from preservatives, colourings and
stabilizers and that is why, Yakult only have 1 flavour.
There is no maximum number of bottles of Yakult that one can
drink per day. But 1-2 bottles per day is okay.
It is not a problem to keep yakult outside of the fridge for awhile.
Yakult bacteria slowly become active at the range temperature of 15 to 40 degree
celcius. When the bacteria become active, it will produce lactic acid thus
making Yaklut taste sour. However that is not a problem to drink it.
How to make Yakult?
1.
Mixing of raw ingredients
2 .
Sterilization
3.
Culture tank- temperature of tank is 37 degree
celcius and Shirota strain is added.
4.
Mixing and storage tank – temperature is 2
degree celcius.
5.
Injection blow moulding machine – bottles are
made from polystyrene
6.
Bottling and packaging
7.
Refrigeration room – finished products are kept
refrigerated
This factory which located in
Seremban, Negeri Sembilan, is a small factory I can say. But with modern
technology and machines, they can produce thousands of Yakult per day. And I
can only see few workers. Well the positive side is we know we are getting more
modern now and without many workers there, the possibility for Yakult to get
contaminated or whatever is less. But the negative side is, this is one of the
reasons why many people are unemployed.
Here is the group photo of us
there :D
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