食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
178-180
,共3页
瑞士乳杆菌%发酵乳%贮藏
瑞士乳桿菌%髮酵乳%貯藏
서사유간균%발효유%저장
Lactobacillus helveticus%fermented milk%storage
选用瑞士乳杆菌和嗜热链球菌作为混合菌种制作发酵剂,确定最佳加工工艺生产发酵乳,测定发酵乳在贮藏期间的品质变化情况,确定其最佳贮藏期.
選用瑞士乳桿菌和嗜熱鏈毬菌作為混閤菌種製作髮酵劑,確定最佳加工工藝生產髮酵乳,測定髮酵乳在貯藏期間的品質變化情況,確定其最佳貯藏期.
선용서사유간균화기열련구균작위혼합균충제작발효제,학정최가가공공예생산발효유,측정발효유재저장기간적품질변화정황,학정기최가저장기.
Lactobacillus helveticus and Streptococcus thermophilus were used as mixed starer to produce fermented milk by using the optimal processing technology. Quality of fermented milk was determined during storage,and the optimal storage period was ascertained.
