酸马奶和维利的研究进展  

Advances in Koumiss and Viili

作　　者：王豪[1] 刘振民[1] 章慧 

机构地区：[1]光明乳业股份有限公司乳业研究院,乳业生物技术国家重点实验室,上海200436 [2]上海必诺检测技术服务有限公司,上海200436

出　　处：《食品科学》2016年第3期247-252,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B07)

摘　　要：为迎合中国消费者日益增长的差异化饮食需求,本文通过综述传统发酵乳制品中酸马奶和维利的感官理化特性、微生物菌群、益生功能及生产工艺,以期能够将此类别具一格的发酵乳制品引入国内,并通过本土化改良进而实现规模化生产,从而打造出新兴的发酵乳细分市场来满足消费需求。The sensory profiles, physicochemical properties, microflora, health benefits and manufacturing processes of koumiss and viili, as distinctive representatives of traditional fermented milk, have been summarized in this article. The introduction and large-scale production of koumiss and viili improved to meet the increasing requirements of Chinese consumers is beneficial for developing the emerging niche market in the field of fermented milk and further catering to changing consumer demands.

关 键 词：酸马奶 维利 发酵乳 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]