摘要
酸奶在贮藏过程中会发生后酸化现象,影响酸奶的品质。简要介绍了酸奶后酸化的机理,并对当前防止酸奶后酸化的措施进行了详细论述。
Postacidification will occur during yoghurt preservation and it can influence on the quality of yoghurt. The mechanism of postacidification was introduced in the paper, and the author recommended the measures of avoiding yoghurt postacidification.
出处
《中国食品添加剂》
CAS
2006年第2期87-89,共3页
China Food Additives
关键词
酸奶
后酸化
防止措施
yoghurt
postacidification
avoiding measures
