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姜汁在快速检测发酵乳与非发酵乳中的应用

Study on effect of ginger juice on milk coagulation and application on the production
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摘要 应用嗜热链球菌(S.t)和保加利亚乳杆菌(L.b)作为发酵菌种,对含有不同姜汁添加量的牛奶在温度为42.5℃下进行发酵,并用发酵乳与非发酵乳作对照。观察凝乳时间,并测定发酵过程中的pH值、酸度。结果表明,姜汁就能够在发酵剂的基础上缩短凝乳时间(50 min内可以凝乳)、促进发酵。为奶站在收奶中快速检测发酵乳与非发酵乳提供实验依据。 The effect of ginger juice, ginger juice concentration and combination with streptococcus stermophilus (S.t) and the lactobacillus bulgaricus (L.b) on milk coagulation was studied. The result indicated that ginger juice can promote milk coagulation and 0.5% ginger juice can shorten the fermentation time of milk curd on the basis of ferment.
出处 《中国乳品工业》 CAS 北大核心 2007年第4期56-58,共3页 China Dairy Industry
关键词 姜汁 凝乳 发酵 快速检测 ginger juice coagulation fermentation yougurt
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