瑞士乳杆菌发酵乳在贮藏中的变化研究  

Study on Properties of Lactobacillus Helveticus Fermented Milk in Storage

作　　者：张志强[1] 程伟[1] 杨清香[1] 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《食品研究与开发》2015年第21期178-180,共3页Food Research and Development

摘　　要：选用瑞士乳杆菌和嗜热链球菌作为混合菌种制作发酵剂,确定最佳加工工艺生产发酵乳,测定发酵乳在贮藏期间的品质变化情况,确定其最佳贮藏期。Lactobacillus helveticus and Streptococcus thermophilus were used as mixed starer to produce fermented milk by using the optimal processing technology. Quality of fermented milk was determined during storage,and the optimal storage period was ascertained.

关 键 词：瑞士乳杆菌 发酵乳 贮藏 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]