锡林郭勒地区小型车间凝固型酸奶储藏期内产品品质的监测

Product Quality Monitoring of Solidified Yoghurt in Small Workshop During the Storage Period in Xilingol

选用同一批次凝固型酸奶,研究锡林郭勒地区小型车间凝固型酸奶在不同储藏温度(4℃和20℃)下酸度、pH值及微生物的变化。结果表明,凝固型酸奶在4℃储藏条件下储藏期内各项指标均符合国家标准规定,且优于20℃储藏条件下储藏期内各项指标。为生产企业小型加工车间储藏酸奶及在最佳期限内食用酸奶提供理论依据。

Using the same batch of solidified yoghurt made in small workshop in Xilingol,the changes of acidity,pH value and microorganism in different storage temperature(4℃,20℃)were studied.The results showed that all the indexes of solidified yoghurt during storage at 4℃were in line with the national standard,and it was better than all indexes in storage period under 20℃.It provided a theoretical basis for the small-scale processing workshop to store yoghurt and eat yoghurt in the best period.