低干物质酸奶质量影响因素研究

Research on factors influencing the quality of low dry matter yoghurt

运用正变试验法对低干物质酸奶的生产工艺进行了研究，讨论了影响低干物质酸奶质量的因素，确定了乳干物质含量为８％的酸奶的生产最佳工艺配方，并对研究中所出现的问题进行了分析．

The processing technology of low dry matter yoghury was researched with orthogonal test method. Factors in- fluencing the quality of low for matter yoghurt were discussed and the optimum technological parameters to produce yo- ghurt containing 8% milk dry matter were set through research. Problems emenging in the research were also dis- cussed.