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酸奶生产过程中的关键控制点及影响酸奶品质的因素 被引量：9

On critical control points in yoghurt production and factors affecting yoghurt quality
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摘要 针对酸奶生产过程中存在的问题确定关键控制点,着重论述了影响酸奶品质的因素和控制措施。 Critical control points were established in relation to some problems in the production of yoghurt, and several key factors affecting the quality of yoghurt and corresponding control measures were emphatically discussed.
作者 李勇 董翠芳
机构地区 西域春乳业公司
出处 《饮料工业》 2008年第3期30-34,共5页 Beverage Industry
关键词 关键控制点 酸奶品质 控制措施 critical control point yoghurt quality control measure
分类号 TS252.54 [轻工技术与工程—农产品加工及贮藏工程]
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  • 6CARLOS A F O, ANDREZZA M F. Composition and sensory evalua-tion of whole yogurt produced from milk with different somatic cell counts [J] . AustJ Dairy Technol, 2002, 57: 192-196.
  • 7ROGERS S A, MITCHELL G E. The relationship between somatic cell count, composition and manufacturing properties of bulk milk 6 Cheddar cheese and skim milk yogurt [J] . Aust J Dairy Technol,1994, 49: 70-74.
  • 8SANTOS M V, MA Y, BARBANO D M. Effect of cell count on pro-teolysis and lipolysis in pasteurized fluid milk during shelf-life stor-age [J] .J Dairy Sci, 2003, 86:2 491-2 503.
  • 9敖日格乐,张润厚,嘎尔迪,大桥胜彦,菅原靖志,中野达也.降低乳中细菌、体细胞含量及改善乳质技术的研究[J].内蒙古农牧学院学报,1997,18(2):7-12. 被引量：6

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饮料工业
2008年 第3期

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