不同乳营养成分和固形物含量对酸奶发酵的影响

Effect of different milk nutritious ingredient and the content of solid on producing yoghurt

通过不同乳营养成分比例、乳固体含量以及菌种量对酸奶发酵的影响情况进行研究,为指导酸奶和乳酸菌饮料生产提供了依据。结果表明,在一定范围内,乳固体质量分数、乳糖质量分数、DVS菌种量与发酵产酸成线性关系;而蛋白质和乳脂肪对产酸的影响较小。

The effect of different milk nutritious ingredient and the content of solid on producing yoghurt were studied. It provided a reference for producing yoghurt and the lactobacillus milk beverage.It showed the content of milk powderjactose , DVS culture and acidity（OT） is Linearity. The effect of protein and milk fat on producing yoghurt is few.