摘要
通过对符合质量标准的同一生产日期的卫岗高钙酸牛奶的检测,经过两个月的观察,从记录的几项指标中得出以下结论:酸牛奶在2℃-6℃保藏时,三周内,保存着杆球比例适宜的益生菌,杆球比为1﹕1-3,而且味美、保健作用好。
In this paper the shelf-life of yogurt (trademark: Weigang) was tested. Two months′ investigation detected that when preserved at 2-6℃,the yogurt should be drunk in three weeks. During the first three weeks, the ratio of lactobacillis-streptococcus (1:1-3) in yogurt is suitable for the taste and health of human beings.
出处
《黄山学院学报》
2006年第5期38-39,共2页
Journal of Huangshan University
关键词
酸牛奶
保质期
乳酸菌
yogurt
shelf-Life
lactic acid bacteria
