发酵乳的最新进展

Recent progress of fermented milk

综述了发酵乳在科学、枝术和市场方面最新进展。介绍了在分子水平和菌株水平的乳酸菌和益生菌的菌种鉴定、乳酸菌和新益生菌株的安全性、乳酸菌胞外多糖、减少发酵乳生产过程中黏度降低的因素,以及乳酸菌和益生菌的功能保健作用。根据近年来消费者对酸奶的温和味道、香气和质地更高的要求,叙述了酸奶和其他发酵乳新产品开发的进展。

The paper was reviewed recent progress of fermented milk on science,technology and market. The paper was related to identification of lactic acid bacteria and probiotic on molecular level and strain level. Safety of lactic acid bacteria and especially of new probiotic strain,The production of exopolysaccharides by lactic acid bacteria and factors of minimize viscosity loss of fermented milk and function and health effect of lactic acid bacteria and probiotic were outlined. According to requirement of consumer of mild taste,thick texture of yogurt and health,convenience,Indulgence development trend,new yogurt and other fermented dairy products were showed.