Sterilization & Inoculation

1. Milk Sterilization:
   • Ultra-High Temperature (UHT): 135–140°C, 2–5 sec, cooled to 30–37°C.
   • Aseptic transfer to Seed Tank, inoculated with LcS (1–2% v/v).
2. Fermentation Control:
   • Temperature: 35–37°C, Duration: 6–12 hrs, Final pH: 4.0–4.3.
   • Lab tests: Lactic acid ≥1.5%, viable LcS ≥8×10^8 CFU/mL.

Syrup Preparation

• Sterilized at 85–95°C for 15–30 min, cooled to 25°C before storage.

Mixing & Homogenization

1. Concentrate Formulation:
   • Fermented base + syrup (ratio 1:3–1:5), homogenized at 20–25 MPa.
2. Dilution:
   • Concentrate + UV-treated water (5–10°C, ratio 1:10–1:15), filtered via surge tank.

Bottle Manufacturing

1. Injection Molding:
   • PS resin melted at 200–230°C, mold cooled to 10–20°C.
2. Labeling:
   • Original: Food-safe ink printing (tested at 60°C for 10 days).
   • Light: Shrink-wrapped (seal temp: 120–150°C).

Filling & Packaging

1. Aseptic Filling:
   • Cleanroom: ISO Class 5 (≤3,520 particles/m³), fill accuracy ±0.5mL.
   • Foil sealing: 150–180°C, leak-tested (≥0.3bar vacuum).
2. Secondary Packaging:
   • 5-bottle shrink wrap (80–100°C), 10 packs/box, pre-chilled to 2–4°C.