The server is under maintenance between 08:00 to 12:00 (GMT+08:00), and please visit later.
We apologize for any inconvenience caused
Login  | Sign Up  |  Oriprobe Inc. Feed
China/Asia On Demand
Journal Articles
Laws/Policies/Regulations
Companies/Products
The Effect of Different Lactobacillus on the Sensory and Textural Properties of Goat Yoghurt
Author(s): 
Pages: 48-52
Year: 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...
Related Articles
No related articles found