摘要
对益生菌对奶酪和酸奶的营养价值、感官特性和生理作用的影响进行了探讨,并综述了益生菌的选择标准以及益生菌对奶酪、酸奶生产的有益影响。
Effects of probiotics in cheese and yogurt production on nutritional value,nutritional value and physiological action are described. This review also discusses the criteria to select probiotic microorganisms as well as their positive impact on cheese and yogurt production.
出处
《中国乳品工业》
CAS
北大核心
2014年第3期43-48,共6页
China Dairy Industry
关键词
奶酪
益生菌
存活力
酸奶
Cheese
Probiotics
Viability
Yogurt
