摘要
通过用保加利亚乳杆菌和嗜热链球菌(1:1)3%的接种量,42.5℃培养,做发酵试验分析,主要存在以下几个因素影响着原料乳的发酵质量:抗生素的残留量、原始酸度和pH值、蛋白含量和总固体含量。通过实验发现脂肪对其影响不大。
Through using Lactobacillus delbrueckii subsp, bulgaricus and streptococcus thermophilus and is addicted to the hotchain coccus （1：1） 3% to meet the type and quantity, 42.5 ℃ raises, makes the fermentation experiment analysis, mainly has followingseveral factors to affect the raw material breast fermentationquality： antibiotic remnant allowance, acidity and pH value, protein content and total solid content. Through theexperiment discovered the fat is not big to its influence.
出处
《乳业科学与技术》
2007年第6期303-304,307,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
原料奶
发酵
凝乳
控制措施
raw material milk
fermentation
milk curd
control measure
