影响发酵酸奶粘度的因素及控制

The Factors of Affecting Yoghurt Viscosity and Controlling Methods

本文通过对生产酸奶的原料奶、菌种、生产工艺等几大要素的分析,找出了影响酸奶粘度的主要因素,并提出合理的控制建议,有利于生产品质优良的酸奶产品。

Several main factors which affect yogurt quality were discussed in this paper. Raw milk, starters and processing technologies were the main factors of affecting yoghurt viscosity. Suggestions on control were given for producing quality yoghurt.