一种酸奶发酵剂的实践应用效果

Practical application of yoghurt culture

通过对来自科汉森发酵剂JLB1在发酵过程中与产品货架期内不同贮存温度下的pH值变化,以及随pH值变化后酸乳的黏度等感官指标评价表明,采用该菌种能显著改善制作酸乳的后酸化过程,可以用来作为生产高品质酸乳的适宜发酵剂。

The Application of JLB1 starter culture in yoghurt product with weak post-acidification.A commercial starter culture was used to produce yogurt products.The changes of pHs from yogurt samples,collected fermented yogurt and stored at 6 ℃ or 27 ℃ for 17 days,showed that the stable pH in yogurt products was important in maintaining the good sensory quality of final products due to the weak post-acidifying activity of the starter culture.Starter culture JLB1 was available for producing high quality yogurt stored at ambient temperatures with less loss of viscosity.