酸牛乳分类与加工工艺研究  

Research on Classification and Processing Technology of Cultured Milk

作　　者：叶春苗[1] YE Chunmiao(Liaoyang Vocational College of Technology, Liaoyang Liaoning 111000, China)

机构地区：[1]辽阳职业技术学院,辽宁辽阳111000

出　　处：《农业科技与装备》2017年第6期49-50,55,共3页Agricultural Science & Technology and Equipment

基　　金：辽宁省一般项目(L2014163)

摘　　要：酸牛乳易于消化吸收,具有较高的营养价值与保健作用。概述酸牛乳的种类及该类产品的营养特点,详细说明各类酸牛乳产品的生产工艺及技术要点,并对生产过程中常见的质量问题进行归纳总结,以期为酸牛乳的进一步发展提供参考。Cultured milk is easy to digestive absorption,which has higher nutritive value and health care effect.This paper summarized the classification of cultured milk and the nutrition characteristics,described in detail the production technology and technical essential of all kinds of cultured milk,and made generalization and summarization of common quality problems in the processing of production,in order to provide reference for further development of cultured milk.

关 键 词：酸牛乳 种类 生产工艺 质量问题 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]