摘要
通过研究原料奶的质量对酸乳发酵的影响,发现,在关系原料奶质量的成分指标中,乳固体含量、蛋白含量、乳糖含量、初始酸度、抗生素残留量对酸乳发酵的影响较大,需要在生产中进行适当调整.
In this paper, we discussed the influence of the and the results showed that the total solids, protein content, antibiotics have greater effect on yogurt fermentation in all of t quality, so taking some appropriate adjustments in production quality of ＇raw milk on yogurt fermentation, lactose content, the initial acidity, residual he composition indicators affecting raw milk is needed.
出处
《徐州工程学院学报（自然科学版）》
CAS
2009年第3期13-16,共4页
Journal of Xuzhou Institute of Technology(Natural Sciences Edition)
基金
国家星火计划资助项目(2008ga690098)
关键词
酸乳发酵
原料奶质量
酸度
yogurt fermentation
the quality of raw milk
acidity
