摘要
本文研究了从开菲尔粒中分离的两株主要酵母菌的基本特征及其对牛乳发酵的情况,并通过 正交试验研究酵母菌与乳酸菌配合对牛乳发酵感官风味的影响。结果表明,酵母菌与乳酸菌的配合比 例对产品影响最为显著,最佳比例为1:1。
The basic features of two main yeasts which separated from the Kefir grains and its fermentation in milk were studied. Influence of ratio of yeast and Lactobacillus on sense and flavor of fermented milk was studied through orthogonal experiments. The result expresses that ratio of yeast and lactobacillus has marked influence on the products, the best is 1 : 1.
出处
《食品工业》
北大核心
2004年第1期29-30,共2页
The Food Industry
