摘要
为了减少直投式酸奶发酵剂的用量和降低生产成本,对直投式酸奶发酵剂的活化次数和最小接种量进行了研究。结果表明:518、350直投式酸奶发酵剂的最佳活化次数均为一次,最佳接种量均为0.06g/250mL。
In order to reduce the amount of DVS yogurt starter cultures and the production cost,the activation times and inoculum concentration were studied.The results showed that the best activation times of 518 and 350 DVS yogurt starter culture was once,and the best inoculum concentration was 0.06g/250mL.
出处
《食品与发酵科技》
CAS
2011年第6期63-64,69,共3页
Food and Fermentation Science & Technology
