摘要
以花生与牛奶为原料,经乳酸菌混合发酵制成的一种新型酸乳──花生酸奶。试验确定了发酵条件、产品的稳定性和加工工艺。
A new type of milk and peanut based yoghurt was produced using conventional procedures fermented by inoculation of mixed lactic acid bacteria. Fermentation condition,product stability and processing technique were experimentally determined.
出处
《中国乳品工业》
CAS
北大核心
1998年第1期16-17,共2页
China Dairy Industry