摘要
对冷冻酸奶的发酵特性及加工工艺进行了初步研究。制得的制品酸度为５８．４８°Ｔ，乳酸菌活菌数达５．８５×１０７ｃｆｕ／ｇ。产品经－２５℃冷藏，酸度、ｐＨ值及乳糖含量几乎没有变化，但乳酸菌活菌数有所降低。
A study on fermentation properties and technological process of frozen yogurt was carried out. The final products contained 5. 85×107 cfu/g of viable lactic acid bacteria with 58. 48°T of titratable acid. It was stored at -25 ℃, PH, titratable acid and lactose of product had no changes, the number of viable lactic acid bacteria decreased. After 7 days storage, the viable lactic acid bacteria decreased to 4.2 ×107 of u/g.
出处
《中国乳品工业》
CAS
北大核心
1996年第2期14-15,共2页
China Dairy Industry
