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不同菌种对发酵乳品质的影响研究 被引量:2

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摘要 本文研究了由不同菌种发酵制成的乳制品在发酵期21天之内的品质变化情况,通过比较6种发酵乳在发酵期间的酸度、pH值、黏度和持水力的差异,以期研制出品质优良的发酵乳。结果表明,益生菌发酵乳在维持发酵乳品质,延长发酵乳的市场货架期上都好于传统发酵乳。
作者 贾丽娇
出处 《中国食品工业》 2021年第23期124-125,128,共3页 China Food Industry
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