影响发酵酸奶粘度的因素及控制  

The Factors of Affecting Yoghurt Viscosity and Controlling Methods

作　　者：杨爱君[1] 方培生 余保宁 曾庆孝[2] 

机构地区：[1]广东燕塘乳业有限公司,广东广州510507 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2005年第4期45-47,共3页Modern Food Science and Technology

摘　　要：本文通过对生产酸奶的原料奶、菌种、生产工艺等几大要素的分析,找出了影响酸奶粘度的主要因素,并提出合理的控制建议,有利于生产品质优良的酸奶产品。Several main factors which affect yogurt quality were discussed in this paper. Raw milk, starters and processing technologies were the main factors of affecting yoghurt viscosity. Suggestions on control were given for producing quality yoghurt.

关 键 词：酸奶粘度 影响因素 发酵剂 生产工艺 发酵酸奶 控制建议 粘度 生产工艺 品质优良 原料奶 奶产品 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]