| 摘要 |
PURPOSE: A method for manufacturing the yogurt through a microwave oven is provided to reduce the loss of lactic acid bacteria and improve the quality of the yogurt by controlling the output of electromagnetic wave in a temperature rising period. CONSTITUTION: In a first process, a yogurt menu key is inputted one time(S2). After a first setting time(S3), a temperature rising period is controlled for a second setting time(S5). The first setting time is three seconds and the second setting time is 11 minutes. After the second setting time, a temperature maintaining period is controlled for a third setting time(S7). The third setting time is two hours. In a second process, the yogurt menu key is inputted two times(S8). After the first setting time(S9), the temperature rising period is controlled for a fourth setting time(S11). After the fourth setting time, the temperature maintaining period is controlled for a fifth setting time(S13).
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