酸奶发酵机理及后酸化控制措施

The Mechanism of Fermentation of Yogurt and the Ways Avoiding Postacidification

介绍了酸奶发酵过程中 ,乳酸菌代谢乳糖的机理及发生的各种生理生化反应。酸奶在储藏过程中 ,会发生后酸化。基于以上机理 。

S The paper introduces the mechanism that lactic acid bacteria can ferment lactose into lactic acid during manufacture and storage of yogurt. Thus reason of postacidification of yogurt occured during storage is revealed. And the ways that can avoid postacidification are described.