摘要
酸奶酸甜可口、营养价值高。传统酸奶以牛乳为原料,经乳酸菌发酵制得,产品质量受原料、工艺、贮藏等多种因素影响。本文以酸奶最新研究成果依据,总结了酸奶的研究现状和发展趋势。
Yogurt is a delicious product, with high nutritional value. Milk as raw material in traditional yogurt, that is obtained by lactic acid fermentation, product quality is influenced by a variety of factors such as raw materials, process, storage. Based on the latest research results of Yogurt basis, summarizes the research status and develop- ment trend about the yogurt.
出处
《食品与发酵科技》
CAS
2013年第1期91-94,共4页
Food and Fermentation Science & Technology
关键词
酸奶
益生菌
营养价值
yogurt
probiotics
nutritional value
