国内外直投发酵剂对酸奶品质的研究

Study on Different Direct Vat Inoculation for Quality of Yoghurt

本试验对不同来源直投发酵剂以不同的接菌方式所制成酸奶的感官状态、pH、质构等进行了比较。实验得出结论:不同的直投发酵剂在不同的传代次数对酸奶的品质有不同的影响。

In this study we compared the characters of yoghurt, such as sense, pH and texture, which were made by four direct vat inoculation starter cultures. The conclusions were achieved that the different culture time of the different direct vat inoculation had different effect on quality of yoghurt.