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伊犁河谷牧区酸乳发酵剂发酵性能的比较研究

木古丽,赛德艾合买提,吾尔恩,杨晓绒,张维

Food Science and Technology（2013）

Cited 23|Views25
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Abstract
将伊犁河谷牧区采集的酸乳样品及伊宁市4种市售酸乳制作为酸乳发酵剂,通过遗传稳定性、产酸能力、黏度、感官综合评价、后酸化能力、产香能力、活菌数和蛋白水解能力的测定,对比它们的发酵性能.结果表明,牧区酸乳发酵剂较市售酸乳表现出优良的发酵性能,且4种市售酸乳发酵剂在各个方面的性能上都表现出明显的差异.
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Key words
comparative study,fermentation performance,yoghurt in pastoral area
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