The benefits of Line Fermentation are as follows:
- A fresh and high quality vegan yogurt
- Accumulation of curd near the top indicates the start of fermentation
- Starter not needed after the first batch (starter culture never leaves the tube)
- Clear 360 degree visibility of the ferment during active fermentation
- Exposure of the ferment surface to air drastically reduced
- Materials-handling for the ferment reduced to 4 operations
- Shutdown is no longer required; whey inside the tube maintains hygiene
- The continuous production of yogurt becomes possible
Tubes in nature
Tubes fulfil a variety of functions, both in plants and animals. At the microscopic level, intracellular microtubules, to entire organ systems, such as the digestive and reproductive system of animals. There is even an entire kingdom (fungi) that is made for the most part of tubes or ‘mycelium. In short, living things make greater use of the tube design at what seems every opportunity, yet this can hardly have come about by chance.
A Comparison of bowl, bottle and Line Fermentation
Maintenance of Line Fermenters
The key to continuing success relies on:
– regular cleaning of either end of the tube
– avoiding the build up of curd near the spigot
Line Fermentation – Limitations and Unknowns
Limitations:
Commercial operation is ruled out by the comparatively small harvest.
Unknowns:
Expected lifetime for Line Fermenters
Limit to scaling up