{"id":405,"date":"2026-04-13T15:33:07","date_gmt":"2026-04-13T07:33:07","guid":{"rendered":"http:\/\/yogurt-machine.com\/?p=405"},"modified":"2026-04-13T15:33:07","modified_gmt":"2026-04-13T07:33:07","slug":"commercial-yogurt-machine-yogurt-fermentation-maker","status":"publish","type":"post","link":"https:\/\/yogurt-machine.com\/sw\/commercial-yogurt-machine-yogurt-fermentation-maker\/","title":{"rendered":"Makineri Fermentimi i Kosit | Makineri Tregtare p\u00ebr Shitje"},"content":{"rendered":"

The mashine ya mtindi ya kibiashara<\/strong> designed by Shuliy Machinery is a professional yogurt fermentation maker<\/strong> manufactured specifically for commercial yogurt production. This makin\u00eb automatike p\u00ebr kos<\/strong> is mainly used to ferment various flavored yogurt products, including plain yogurt, fruit yogurt, liquid yogurt, and solid yogurt (thick yogurt). It can be widely applied in yogurt shops, retail stores, restaurants, coffee shops, hotels, and small dairy processing facilities. With precise temperature control and reliable performance, this yogurt maker machine for sale<\/strong> is the perfect solution for businesses looking to produce fresh, high-quality yogurt on-site.<\/p>\n\n\n\n

Precisie Temperatuurregeling<\/strong>: 0-60C range | Single and Double Chamber<\/strong> | Automatic Fermentation Timing<\/strong> | Eficient din punct de vedere energetic<\/strong> | \u00c7mim Direkt nga Fabrika<\/strong><\/p>\n\n\n\n

\n\"Makineri<\/figure>\n\n\n\n

F\u00f6rst\u00e5 vetenskapen bakom yoghurtfermentering<\/h2>\n\n\n\n

The mashine ya kuchachusha mtindi<\/strong> provides a precisely controlled environment that mimics and optimizes the natural yogurt-making process. At its core, yogurt fermentation is a biochemical transformation where specific bacterial cultures convert milk lactose into lactic acid. The vifaa vya Fermentation ya mtindi<\/strong> maintains the optimal temperature range of 35-45C, creating ideal conditions for probiotic bacteria to multiply and produce lactic acid that coagulates milk proteins into the characteristic thick texture of yogurt.<\/p>\n\n\n\n

Biokemin bakom yoghurtproduktion<\/h3>\n\n\n\n

Under fermenteringen arbetar tv\u00e5 prim\u00e4ra bakteriestammar i symbios:<\/p>\n\n\n\n

Lactobacillus bulgaricus<\/strong> na Streptococcus thermophilus<\/strong> work together in a mutually beneficial relationship. The bacteria consume lactose (milk sugar) and produce lactic acid as a byproduct. As the acidity increases (pH drops from 6.5 to 4.5), milk proteins (primarily casein) denature and coagulate, creating the thick gel structure characteristic of yogurt. The bacteria also produce acetaldehyde (responsible for yogurt's characteristic flavor), diacetyl (buttery aroma), and exopolysaccharides (natural thickeners that improve texture).<\/p>\n\n\n\n

Nyckelfermenteringsparametrar<\/h3>\n\n\n\n
Parameter<\/th>Optimalt intervall<\/th>Effekt av avvikelse<\/th><\/tr><\/thead>
Temperatura<\/td>40-43C<\/td>Under 35C: l\u00e5ngsam fermentering; \u00d6ver 45C: kultur d\u00f6d<\/td><\/tr>
Fermenteringstid<\/td>4-8 timmar<\/td>Kortare: tunn yoghurt; L\u00e4ngre: \u00f6verdriven syrlighet<\/td><\/tr>
Startkultur<\/td>2-3% volym<\/td>Mindre: d\u00e5lig textur; Mer: f\u00f6r syrlig<\/td><\/tr>
Mj\u00f6lkprotein<\/td>3.0-3.5%<\/td>H\u00f6gre: tjockare yoghurt<\/td><\/tr>
Initial pH<\/td>6.5-6.7<\/td>P\u00e5verkar slutlig textur<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Parimi i Pun\u00ebs s\u00eb Makineris\u00eb s\u00eb Kosit<\/h2>\n\n\n\n

Hii automatic yogurt machine<\/strong> uses a sophisticated constant temperature fermentation system that ensures consistent, high-quality results batch after batch. The most essential functions of this mashine ya kutengeneza mtindi<\/strong> are heating and maintaining a precise constant temperature throughout the fermentation process.<\/p>\n\n\n\n

Fermenteringsprocess steg f\u00f6r steg<\/h3>\n\n\n\n
    \n\n
  1. Mj\u00f6lkberedning<\/strong>: F\u00e4rsk mj\u00f6lk (helst med 3-3.5% fett och 3% protein) v\u00e4rms till 85C i 30 minuter, och kyls sedan till 40-43C. Denna v\u00e4rmebehandling denaturerar vassleproteiner, vilket f\u00f6rb\u00e4ttrar yoghurtens textur.<\/li>\n\n\n
  2. Kulturinokulering<\/strong>: Yoghurtstartkulturer (2-3% av mj\u00f6lkvolymen) tills\u00e4tts och blandas noggrant. Vanliga kulturer inkluderar frysetorkade direktuppsatta kulturer eller traditionell yoghurt som start.<\/li>\n\n\n
  3. Lastning av fermenteringskammare<\/strong>: The inoculated milk is poured into fermentation cups or containers and placed inside the machine's fermentation chamber.<\/li>\n\n\n
  4. Tarkka l\u00e4mp\u00f6tilan hallinta<\/strong>: The machine's heating system and circulating fans maintain the chamber at exactly 40-43C. Temperature variation is kept to +\/- 0.5C for optimal results.<\/li>\n\n\n
  5. Fermenteringstid<\/strong>: The machine automatically maintains conditions for 4-8 hours. The duration depends on desired tartness and texture – longer fermentation produces thicker, tangier yogurt.<\/li>\n\n\n
  6. Automatisk kylning<\/strong>: N\u00e4r fermenteringen \u00e4r klar, v\u00e4xlar maskinen automatiskt till kyll\u00e4ge, vilket s\u00e4nker temperaturen till 4-8C f\u00f6r att stoppa fermenteringen och bevara yoghurten.<\/li>\n\n\n
  7. Efter fermentering<\/strong>: Kylsk\u00e5psyoghurt kan f\u00f6rvaras i 7-14 dagar. Valfria smaktillsatser (frukt, honung, vanilj) kan blandas i f\u00f6re servering.<\/li>\n\n<\/ol>\n\n\n\n
    \n\"Kos<\/figure>\n\n\n\n

    Hyrje n\u00eb Makinerin\u00eb Tregtare t\u00eb Kosit<\/h2>\n\n\n\n

    Our hot-sale commercial yogurt machines<\/strong> have gained popularity worldwide along with the growing demand for fresh, healthy yogurt products. With a reasonable and compact structure, this makin\u00eb automatike p\u00ebr kos<\/strong> can be applied in various processing environments, from small yogurt shops to large commercial kitchens.<\/p>\n\n\n\n

    M\u00e5ngsidiga produktapplikationer<\/h3>\n\n\n\n
    Yoghurt typ<\/th>Beschreibung<\/th>M\u00eb t\u00eb mirat p\u00ebr<\/th><\/tr><\/thead>
    Plain yoghurt<\/td>Traditionell, oflavorerad yoghurt<\/td>H\u00e4lsomedvetna konsumenter<\/td><\/tr>
    Fast yoghurt<\/td>Tjock, grekisk stil textur<\/td>Premiumprodukter<\/td><\/tr>
    Flytande yoghurt<\/td>Drickbar konsistens<\/td>Konsumption p\u00e5 spr\u00e5ng<\/td><\/tr>
    Gearomatiseerde yoghurt<\/td>Med frukter, vanilj, honung<\/td>Huvudmarknad<\/td><\/tr>
    Grekki-jogurtti<\/td>Silen, h\u00f6gprotein<\/td>Fitness- och h\u00e4lsomarknader<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Modellalternativ och tekniska specifikationer<\/h2>\n\n\n\n

    We offer two popular models of commercial yogurt fermentation makers<\/strong> to suit different production needs:<\/p>\n\n\n\n

    Model TZ-SNJ-388 (Dhom\u00eb e nj\u00ebfisht\u00eb)<\/h3>\n\n\n\n
    \n\"Makineri<\/figure>\n\n\n\n
    Vipimo<\/th>Value<\/th><\/tr><\/thead>
    Dimension<\/td>65 x 70 x 195 cm<\/td><\/tr>
    Fuqia e Ngrohjes<\/td>1 kW<\/td><\/tr>
    Fuqia e Ftohjes<\/td>0.23 kW<\/td><\/tr>
    Temperatura e Fermentimit<\/td>0-60C (justerbar)<\/td><\/tr>
    Temperatura e Mbajtjes s\u00eb Ftoht\u00eb<\/td>0-8C<\/td><\/tr>
    Uwezo<\/td>Derisa n\u00eb 192 kupa (100ml)<\/td><\/tr>
    Kammarkonfiguration<\/td>Enkel<\/td><\/tr>
    Energif\u00f6rbrukning<\/td>24 kWh\/dag<\/td><\/tr>
    Berat Bersih<\/td>120 kg<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Model TZ-SNJ-760 (Dhom\u00eb e dyfisht\u00eb)<\/h3>\n\n\n\n
    \n\"Makineri<\/figure>\n\n\n\n
    Vipimo<\/th>Value<\/th><\/tr><\/thead>
    Dimension<\/td>120 x 70 x 195 cm<\/td><\/tr>
    Fuqia e Ngrohjes<\/td>2 kW<\/td><\/tr>
    Fuqia e Ftohjes<\/td>0.3 kW<\/td><\/tr>
    Temperatura e Fermentimit<\/td>0-60C (justerbar)<\/td><\/tr>
    Temperatura e Mbajtjes s\u00eb Ftoht\u00eb<\/td>0-8C<\/td><\/tr>
    Uwezo<\/td>Derisa n\u00eb 384 kupa (100ml)<\/td><\/tr>
    Kammarkonfiguration<\/td>Dubbel<\/td><\/tr>
    Energif\u00f6rbrukning<\/td>48 kWh\/dag<\/td><\/tr>
    Berat Bersih<\/td>200 kg<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    J\u00e4mf\u00f6rande modell<\/h3>\n\n\n\n
    Kenmerk<\/th>TZ-SNJ-388 (Single)<\/th>TZ-SNJ-760 (Dhom\u00eb e dyfisht\u00eb)<\/th>Skillnad<\/th><\/tr><\/thead>
    Uwezo<\/td>192 kupa \/ grumbull<\/td>384 kupa\/grup<\/td>2x kapacitet<\/td><\/tr>
    Fotavtryck<\/td>0.46 m2<\/td>0.84 m2<\/td>1.8x utrymme<\/td><\/tr>
    Nguvu<\/td>1 kW uppv\u00e4rmning<\/td>2 kW uppv\u00e4rmning<\/td>2x effekt<\/td><\/tr>
    Prisklass<\/td>$1,800-$2,500<\/td>$3,200-$4,200<\/td>1.8x pris<\/td><\/tr>
    M\u00eb t\u00eb mirat p\u00ebr<\/td>Dyqan t\u00eb vegj\u00ebl, kafe<\/td>Medelstora f\u00f6retag<\/td>Skala<\/td><\/tr>
    \u00c5terbetalningstid<\/td>3-4 m\u00e5nader<\/td>4-6 m\u00e5nader<\/td>Varierar<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Informacion mbi \u00c7mimin dhe Dor\u00ebzimin<\/h3>\n\n\n\n
    Modell<\/th>\u00c7mimi FOB (USD)<\/th>Kapaciteti i Prodhimit<\/th>M\u00eb t\u00eb mirat p\u00ebr<\/th><\/tr><\/thead>
    TZ-SNJ-388 (Single)<\/td>$1,800 – $2,500<\/td>192 kupa \/ grumbull<\/td>Dyqan t\u00eb vegj\u00ebl, kafe<\/td><\/tr>
    TZ-SNJ-760 (Dhom\u00eb e dyfisht\u00eb)<\/td>$3,200 – $4,200<\/td>384 kupa\/grup<\/td>Biznese t\u00eb mesme, restorante<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Delivery Timeline:<\/strong> Standard production time is 7-15 days after order confirmation. Shipping time varies by destination (typically 15-45 days by sea freight). Express shipping available for urgent orders.<\/p>\n\n\n\n

    Karakteristikat Kryesore t\u00eb Makineris\u00eb Son\u00eb p\u00ebr Kos<\/h2>\n\n\n\n
      \n\n
    1. Konstrukcija nga \u00c7eliku Inoks Premium<\/strong>: T\u00eb gjitha pjes\u00ebt duke p\u00ebrfshir\u00eb trupin e makineris\u00eb, dyert e kabinetit, shtresat e kosit dhe tavat jan\u00eb b\u00ebr\u00eb nga \u00e7elik inox SUS 304 cil\u00ebsor, duke siguruar q\u00ebndrueshm\u00ebri, past\u00ebrti dhe funksionim higjienik.<\/li>\n\n\n
    2. Kontrolli Automatik i Fermentimit<\/strong>: Den kompletta yoghurtfermenteringsprocessen varar ungef\u00e4r 8 timmar vid en konstant temperatur p\u00e5 cirka 45C. De automatiska kontrollerna uppr\u00e4tth\u00e5ller optimala f\u00f6rh\u00e5llanden under hela processen.<\/li>\n\n\n
    3. Opsione t\u00eb Modeleve t\u00eb Shumta<\/strong>: P\u00ebr t\u00eb p\u00ebrmbushur nevoja t\u00eb ndryshme prodhimi, ne ofrojm\u00eb modele t\u00eb ndryshme. M\u00eb t\u00eb njohurat jan\u00eb modeli me dhom\u00eb t\u00eb nj\u00ebfisht\u00eb (TZ-SNJ-388) p\u00ebr operacione m\u00eb t\u00eb vogla dhe modeli me dhom\u00eb t\u00eb dyfisht\u00eb (TZ-SNJ-760) p\u00ebr k\u00ebrkesa m\u00eb t\u00eb larta t\u00eb kapacitetit.<\/li>\n\n\n
    4. Opsioni i Par\u00eb-P\u00ebrpunimit t\u00eb Integruar<\/strong>: P\u00ebr p\u00ebrpunimin e madh t\u00eb kosit, p\u00ebrdoruesit mund ta kombinojn\u00eb k\u00ebt\u00eb makin\u00eb me nj\u00eb tank sterilizimi i qum\u00ebshtit<\/a> : p\u00ebr sterilizimin e qum\u00ebshtit t\u00eb sasis\u00eb s\u00eb madhe para fermentimit, duke siguruar cil\u00ebsin\u00eb m\u00eb t\u00eb lart\u00eb t\u00eb kosit dhe sigurin\u00eb ushqimore.<\/li>\n\n\n
    5. Zgjidhja e Plot\u00eb p\u00ebr Prodhim<\/strong>: P\u00ebr mbushjen dhe paketimin p\u00ebrfundimtar t\u00eb kosit, ne gjithashtu ofrojm\u00eb makin\u00eb automatike p\u00ebr paketimin e kosit<\/a> , e cila mund t\u00eb mbush\u00eb kos n\u00eb kupa ose shishe automatikisht, duke krijuar nj\u00eb linj\u00eb t\u00eb plot\u00eb prodhimi.<\/li>\n\n\n
    6. Operacion me Dy Funksione<\/strong>: Pas p\u00ebrfundimit t\u00eb fermentimit, makineria automatikisht kalon n\u00eb modalitetin e ftohjes p\u00ebr t\u00eb ruajtur kosin n\u00eb temperatur\u00ebn optimale, duke parandaluar rritjen e baktereve t\u00eb d\u00ebmshme dhe duke ruajtur cil\u00ebsin\u00eb e produktit.<\/li>\n\n\n
    7. Sterilizim UV<\/strong>: Dritat e sterilizimit ultraviolet t\u00eb integruara ndihmojn\u00eb n\u00eb ruajtjen e nj\u00eb ambienti t\u00eb higjien\u00ebs s\u00eb fermentimit, duke ulur rrezikun e kontaminimit.<\/li>\n\n<\/ol>\n\n\n\n

      Underh\u00e5lls- och reng\u00f6ringsguide<\/h2>\n\n\n\n

      Proper maintenance of your yogurt fermentation maker<\/strong> ensures consistent product quality, extends equipment lifespan, and prevents costly breakdowns. Follow this comprehensive maintenance schedule:<\/p>\n\n\n\n

      Dagligt reng\u00f6ringsprotokoll<\/h3>\n\n\n\n

      : Efter varje produktionsbatch, utf\u00f6r dessa reng\u00f6ringssteg:<\/p>\n\n\n\n

        \n\n
      1. T\u00f6m kammaren<\/strong>: Ta bort alla koppar och fermenterade yoghurtprodukter<\/li>\n\n\n
      2. Sk\u00f6lj igen<\/strong>: Tv\u00e4tta kammarens inre med varmt vatten (40-50C) f\u00f6r att ta bort mj\u00f6lkrester<\/li>\n\n\n
      3. Sk\u00f6lj<\/strong>: Anv\u00e4nd en mj\u00f6lk-godk\u00e4nd reng\u00f6ringsl\u00f6sning (f\u00f6lj tillverkarens koncentrationsriktlinjer)<\/li>\n\n\n
      4. Sk\u00f6lj igen<\/strong>: Ta bort alla tv\u00e4ttmedelsrester med rent vatten<\/li>\n\n\n
      5. Desinficera<\/strong>: Applicera livsmedelsgodk\u00e4nd desinfektionsl\u00f6sning (100-200 ppm klor eller motsvarande)<\/li>\n\n\n
      6. Lufttorka<\/strong>: L\u00e5t kammaren lufttorka med d\u00f6rren \u00f6ppen<\/li>\n\n<\/ol>\n\n\n\n

        Important<\/strong>: Never use abrasive cleaners or steel wool on stainless steel surfaces as this damages the protective layer and creates corrosion risks.<\/p>\n\n\n\n

        Mantenimiento semanal<\/h3>\n\n\n\n
          \n\n
        1. Inspektion av interi\u00f6r<\/strong>: Kontrollera f\u00f6r mj\u00f6lkstensuppbyggnad, m\u00f6geltillv\u00e4xt eller n\u00e5got ovanligt rester<\/li>\n\n\n
        2. D\u00f6rrt\u00e4tning Reng\u00f6ring<\/strong>: Reng\u00f6r packningen\/t\u00e4tningen runt d\u00f6rren f\u00f6r att s\u00e4kerst\u00e4lla korrekt st\u00e4ngning<\/li>\n\n\n
        3. Dr\u00e4neringskontroll<\/strong>: Se till att dr\u00e4neringssystemet \u00e4r klart och fungerar<\/li>\n\n\n
        4. Calibraci\u00f3n de Temperatura<\/strong>: Verifiera temperaturnoggrannhet med en kalibrerad termometer<\/li>\n\n\n
        5. UV-lampans funktion<\/strong>: Testa den ultravioletta sterilisationslampans funktion<\/li>\n\n<\/ol>\n\n\n\n

          M\u00e5nadsunderh\u00e5ll<\/h3>\n\n\n\n
            \n\n
          1. Djup reng\u00f6ring<\/strong>: Utf\u00f6r en grundlig avkalkning av kammaren med godk\u00e4nd avkalkningsl\u00f6sning<\/li>\n\n\n
          2. Kondensor Reng\u00f6ring<\/strong>: Om utrustad med luftkyld kondensor, reng\u00f6r damm och skr\u00e4p<\/li>\n\n\n
          3. Elektrisk inspektion<\/strong>: Kontrollera str\u00f6mkablar, kontakter och anslutningar f\u00f6r slitage<\/li>\n\n\n
          4. H\u00e5rdvarukontroll<\/strong>: Inspektera g\u00e5ngj\u00e4rn, l\u00e5s och f\u00e4sten f\u00f6r korrekt funktion<\/li>\n\n\n
          5. Prestandatest<\/strong>: K\u00f6r en tom cykel f\u00f6r att verifiera v\u00e4rme- och kylfunktioner<\/li>\n\n<\/ol>\n\n\n\n

            Kvartalsservice<\/h3>\n\n\n\n
              \n\n
            1. Professionell inspektion<\/strong>: L\u00e5t en kvalificerad tekniker utf\u00f6ra en omfattande inspektion<\/li>\n\n\n
            2. Kylmedelskontroll<\/strong>: Om till\u00e4mpligt, kontrollera kylmedelsniv\u00e5er och tryck<\/li>\n\n\n
            3. Bed\u00f6mning av komponenternas slitage<\/strong>: Utv\u00e4rdera v\u00e4rmeelement, sensorer och kontroller<\/li>\n\n\n
            4. Kalibreringsverifiering<\/strong>: Kalibrera temperaturgivare mot referensstandarder<\/li>\n\n<\/ol>\n\n\n\n

              Fels\u00f6kningsguide<\/h2>\n\n\n\n

              Vanliga problem och deras l\u00f6sningar:<\/p>\n\n\n\n

              Problem<\/th>Posible Causa<\/th>Suluhisho<\/th><\/tr><\/thead>
              Yoghurt st\u00e4ller inte in sig<\/td>Temperatur f\u00f6r l\u00e5g, kultur utg\u00e5ngen<\/td>Kontrollera och kalibrera termostaten; anv\u00e4nd f\u00e4rsk kultur<\/td><\/tr>
              Yoghurt f\u00f6r syrlig<\/td>\u00d6verfermentering<\/td>Minska fermenteringstiden; kontrollera temperaturkalibrering<\/td><\/tr>
              Yoghurt f\u00f6r tunn<\/td>L\u00e5g mj\u00f6lkprotein, svag kultur<\/td>Anv\u00e4nd mj\u00f6lk med h\u00f6gre protein; tills\u00e4tt mj\u00f6lkpulver; anv\u00e4nd f\u00e4rsk kultur<\/td><\/tr>
              Konstig lukt<\/td>Bakteriell kontaminering<\/td>Reng\u00f6r och desinficera noggrant; kontrollera f\u00f6r mj\u00f6lkrester<\/td><\/tr>
              Oj\u00e4mn j\u00e4sning<\/td>Luftcirkulationsproblem<\/td>Ensure fans are working; don't overload chambers<\/td><\/tr>
              Maskin v\u00e4rmer inte<\/td>V\u00e4rmeelementfel, termostatproblem<\/td>Kontrollera str\u00f6mf\u00f6rs\u00f6rjningen; testa v\u00e4rmeelementet; byt termostat<\/td><\/tr>
              \u00d6verdriven frostuppbyggnad<\/td>D\u00f6rrt\u00e4tning l\u00e4cker, fuktig luft intr\u00e4de<\/td>Byt d\u00f6rrpackning; minimera d\u00f6rr\u00f6ppningstid<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

              ROI-analys: Investeringens v\u00e4rdighet<\/h2>\n\n\n\n

              F\u00f6r liten butik (TZ-SNJ-388)<\/h3>\n\n\n\n
              Factor<\/th>Ber\u00e4kning<\/th>M\u00e4ngd<\/th><\/tr><\/thead>
              Investimento em Equipamentos<\/td><\/td>$2,000<\/td><\/tr>
              Daglig produksjon<\/td>192 koppar x $1.50 marginal<\/td>$288\/dag<\/td><\/tr>
              Driftskostnad<\/td>El kulturer mj\u00f6lk<\/td>$150\/dag<\/td><\/tr>
              Daglig vinst<\/td>$288 – $150<\/td>$138\/dag<\/td><\/tr>
              M\u00e5natlig vinst<\/td>20 produktionsdagar<\/td>$2,760\/m\u00e5nad<\/td><\/tr>
              \u00c5terbetalningstid<\/td>$2,000 \/ $138 per dag<\/td>14 dagar<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

              F\u00f6r medelstora f\u00f6retag (TZ-SNJ-760)<\/h3>\n\n\n\n
              Factor<\/th>Ber\u00e4kning<\/th>M\u00e4ngd<\/th><\/tr><\/thead>
              Investimento em Equipamentos<\/td><\/td>$3,500<\/td><\/tr>
              Daglig produksjon<\/td>384 koppar x $1.50 marginal<\/td>$576\/dag<\/td><\/tr>
              Driftskostnad<\/td>El kulturer mj\u00f6lk<\/td>$280\/dag<\/td><\/tr>
              Daglig vinst<\/td>$576 – $280<\/td>$296\/dag<\/td><\/tr>
              M\u00e5natlig vinst<\/td>20 produktionsdagar<\/td>$5,920\/m\u00e5nad<\/td><\/tr>
              \u00c5terbetalningstid<\/td>$3,500 \/ $296 per dag<\/td>12 dagar<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

              Aplikimet e P\u00ebrshtatshme p\u00ebr Makinerin\u00eb e Kosit Tregtar<\/h2>\n\n\n\n

              Our yogurt fermentation maker for sale<\/strong> is perfect for a wide range of businesses:<\/p>\n\n\n\n