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浓缩牛奶蛋白对发酵酸奶品质的影响

Zhi-yuan KANG,Can-ming JIANG,Xue-song ZHOU,Duo-min ZHANG

China Food Additives（2013）

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Abstract
研究了浓缩牛奶蛋白(MPC-70)替代牛奶对保质期内发酵酸奶的感官、稳定性、质构特性和pH值及酸度的变化的影响.结果表明:当MPC-70替代牛奶量0～10％时,发酵酸奶的感官品质、表观黏度、乳清析出以及硬度、黏性随替代量的增加明显提高,替代牛奶量超过10％时,发酵酸奶的品质开始下降.可见,MPC-70适量替代牛奶可以明显提高发酵酸奶的品质.
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