山羊酸奶加工工艺研究

Study on Yogurt Preparation Using Goat Milk

山羊奶含有丰富的蛋白质、脂肪、乳糖、矿物质及多种维生素,Ca、P及某些生物活性物质(如cAMP,cGMP等)含量高于牛奶。采用响应曲面法研究了山羊酸奶的发酵温度、加糖量、球杆菌比例和接种量。结果表明:在38℃,蔗糖添加量6%,嗜热链球菌接种量1.5%,保加利亚乳杆菌接种量0.5%的条件下,山羊酸奶品质最好。

Goat milk is rich in protein, fat, lactose, minerals and many kinds of vitamins, the content of Ca, P and biological activity substances like AMP, GMP is higher than that of cow milk. The fermentation temperature, the thermophilus and Lactobacillus results showed that the quality Streptococcus thermophilus and quantity of sugar, the proportion and quantity of Streptococcus bulgaricus were studied by the Response Surface Methodology. The of goat yogurt was best at the conditions of 38 ℃, 6% sugar, 1.5% Streptococcus thermophilus and 0.5% Lactobacillus bulgaricus.