摘要
从酸乳中分离出乳酸球菌和乳酸杆菌,通过对它们发酵特性测试,筛选出菌种进行乳酸发酵,根据正交试验得出最佳生产工艺:发酵温度40℃,还原添加量90%,白砂糖添加量5%,球杆菌比例1:1。
Lactococcus and Lactobacillus was screened from yoghurt, and tested by fermentation, then the technological parameter of yoghurt was get through the orthogonal test ferment temperature was 40 ℃, the percent of milk and sugar was 90% and 5% respectively, and the portion of Lactococcus and Lactobacillus was 1：1.
出处
《乳业科学与技术》
2007年第5期236-238,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
