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The Effect of Different Lactobacillus on the Sensory and Textural Properties of Goat Yoghurt
Author(s): ZHU Jing, DING Wu
Pages: 48-
52
Year: 2011
Issue:
2
Journal: China Dairy Cattle
Keyword: 羊奶; 乳酸菌; 感官评定; 质构特性;
Abstract: 研究分析不同乳酸菌对羊酸奶感官与质构特性的影响作用,为筛选优良的羊酸奶发酵剂提供依据.使用双歧杆菌、保加利亚乳杆菌、嗜热链球菌、丁二酮乳链球菌发酵羊奶,对羊酸奶的感官品质、酸度及质构特性进行评定.结果表明,单一菌种发酵,四种菌发酵的羊酸奶的感官评分排序是双歧杆菌>嗜热链球菌>保加利亚乳杆菌>丁二酮乳链球菌,不同乳酸菌发酵羊酸奶的质构特性差异显著,使用双歧杆菌发酵可以获得最佳的质构特性,其发酵的羊酸...
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