摘要
综述了乳酸菌的生物学特性、功能及用于乳制品发酵生产的乳酸菌种类。概述了发酵乳制品的种类、生产流程、特点、功能及其发展趋势,以及乳酸菌发酵乳制品保健功能、风味物质及其生产技术的发展趋势。
This paper summarized the characteristics and functions of lactic acid bacteria and the kinds of lactic acid bacteria applied in fermented dairy products. The variety, production procedure, characteristics, function, and development trend of the fermented dairy products were also summarized briefly. Then the developing trend of the health function, flavour materials and production technology of fermented dairy products were mainly discussed.
出处
《中国酿造》
CAS
北大核心
2005年第8期5-7,共3页
China Brewing
关键词
乳酸菌
乳制品
发展趋势
风味
功能
lactic acid bacteria
dairy product
developing trend
flavour
function
