酸奶加工工艺优化及其质量控制研究

Research on Optimization of Yogurt Processing Technology and Quality Control

在酸奶生产过程中,发酵时间、温度和原料配比,对酸奶品质、口感、质地和保质期有明显影响。因此,本文分析了酸奶加工工艺以及一系列质量控制措施,以确保酸奶品质。

In the production process of yogurt,fermentation time,temperature,and raw material ratio have a significant impact on the quality,taste,texture,and shelf life of yogurt.Therefore,this article analyzes the yogurt processing technology and a series of quality control measures to ensure the quality of yogurt.