摘要
普通酸奶制品在12℃贮存条件下,pH值逐渐下降,发酵剂菌的数量随贮存天数的增加也下降,但保加利亚乳杆菌下降的幅度小。在本研究的酸奶样品中,没有葡萄糖存在,乳糖含量随贮存天数增加逐渐下降,而半乳糖含量升高。
The changes of plain Yogurt during storage are investigated.The value of pH declined, The bacteria count also declined, but the decline degree of Streptoccus ther-mophilus are larger than Lactobacillus bulgaricus. There are no glucose in samples. the content of lactose lessened and galactose increased during storage.
出处
《食品工业》
CAS
北大核心
2002年第1期27-29,共3页
The Food Industry
