希腊酸奶工艺及乳清利用研究进展

Research Progress on the Greek Yogurt Technology and Whey Utilization

随着消费升级的驱动,消费者对优质天然营养食品的摄取日益重视,这也为酸奶市场带来新一轮契机。希腊酸奶由于其丰富的营养和细腻浓密的口感进入了大家的视线。本文将从希腊酸奶的发展现状、生产工艺、副产品乳清的利用等方面进行阐述,以期对希腊酸奶的研制开发提供一定的理论基础。

With the drive of consumption upgrading, consumers are increasingly concerned about the intake of high-quality natural nutrients, which also brings a new round of opportunity for the yogurt market. The Greek yo- gurt has entered our attention because of its rich nutrition and delicate taste. This article will elaborate on the de- velopment status, technology of Greek yogurt and the use of whey in order to provide a theoretical basis for the development and research of Greek yogurt.