摘要
综述了我国凝固型酸牛乳新品种的种类、配方、产品特点及菌种选育等方面的研究现状。研制开发具有特殊风味和营养保健作用的混合原料凝固型酸牛乳新品种是我国酸牛乳研究的重点之一,高品质、营养保健、食用方便是凝固型酸奶的发展趋势,选育具有优良性状,制作温和可口、有益健康的酸奶益生菌是酸奶发酵剂的发展方向。
The type, formulation, characteristics of new yoghurt products and culture breeding were outlined. Various types of yoghurt with high quality, healthy benefits and convenience are the developing trend of yoghurt products. In order to make mild to taste well and healthy to people, yoghurt is the development trend of yoghurt starter.
