Disclosed are a yogurt fermenter and a method for automatically controlling the temperature of the yogurt fermenter. The yogurt fermenter and the method for automatically controlling the temperature of the yogurt fermenter, according to the present invention, can optimally ferment a fermentation material contained in a fermentation container by appropriately controlling a heating value of a heating element by a controller depending on a fermentation step of the fermentation material. In particular, considering the characteristics of the fermentation material which gradually decrease in fluidity as the fermentation progresses, the amount of heat generated by the heating element is controlled, and the fermentation material does not stick to a heating part, so that a user can easily clean the heating rod after the fermentation is completed.

Disclosed are a yogurt fermenter and a method for automatically controlling the temperature of the yogurt fermenter. The yogurt fermenter and the method for automatically controlling the temperature of the yogurt fermenter, according to the present invention, can optimally ferment a fermentation material contained in a fermentation container by appropriately controlling a heating value of a heating element by a controller depending on a fermentation step of the fermentation material. In particular, considering the characteristics of the fermentation material which gradually decrease in fluidity as the fermentation progresses, the amount of heat generated by the heating element is controlled, and the fermentation material does not stick to a heating part, so that a user can easily clean the heating rod after the fermentation is completed.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

Provided is a yogurt fermenter, comprising: a head unit; a heating unit which is formed to protrude, is formed integrally at a lower surface of the head unit, and builds in a heating element; and a fermenter engaging unit which is formed at a lower side of the head unit to engage the head unit to a fermentation container, wherein when the fermenter engaging unit is engaged to an upper side of the fermentation container containing a fermentation substance, the heating unit is submerged in the fermentation substance to directly provide heat thereby performing fermentation.

A rack of a yogurt machine is disclosed. The yogurt machine includes a main body, which has a surface to which a controller is mounted and is recessed to form an accommodation compartment for receiving a blower assembly mounted therein and in connection with the controller. At least one rack is mounted atop the main body and includes, at a lower portion thereof, a lower rack frame that is stacked on and coupled to the main body. The lower rack frame has an inner surface on which coupling projections are mounted and is coupled, with a top thereof, to an upper rack frame that is inwardly contracted with respect to and extends upward from the lower rack frame. The upper rack frame receives a horizontal support board therein and includes yogurt fermentation cups mounted thereto. A top cover is fit to a top rim of the upper rack frame.

A rack of a yogurt machine is disclosed. The yogurt machine includes a main body, which has a surface to which a controller is mounted and is recessed to form an accommodation compartment for receiving a blower assembly mounted therein and in connection with the controller. At least one rack is mounted atop the main body and includes, at a lower portion thereof, a lower rack frame that is stacked on and coupled to the main body. The lower rack frame has an inner surface on which coupling projections are mounted and is coupled, with a top thereof, to an upper rack frame that is inwardly contracted with respect to and extends upward from the lower rack frame.

The upper rack frame receives a horizontal support board therein and includes yogurt fermentation cups mounted thereto. A top cover is fit to a top rim of the upper rack frame.

The invention relates to a hot-air cooking appliance comprising a cooking chamber (4) in which the products to be cooked are placed, a fat collector (3) placed on the bottom of the cooking chamber (4) and a keypad (5) for selecting and adjusting the cooking options, characterized in that it comprises a pot (2) placed on the fat collector (3) in which the ingredients required for the preparation of stews and yogurt are added, and a controller for adjusting the operating temperature and time interval for the cooking of stews and yogurt preparation functions.