摘要
用牦牛鲜奶经脱脂、乳脂标准化后加工制得酸奶．经检测，酸度为９０℃～１００℃，口感甜润，奶味清香可口．所用菌种比例为保加利亚杆菌：乳酸链球菌＝２∶１．发酵时间为２００～２２０ｍｉｎ，含糖量不超过７％．
A production technology of sour milk produced with yak milk whose butterfat is skimmed and standardized is studied.The acidity of this sour milk is 90°T～100°T,the bacterial species proportion of L.bulgaricus to STr.lacTis is 2∶1,the ferment time is 200～220min and the contents of sugar in this sour milk is less than 7%.
出处
《西南民族学院学报（自然科学版）》
1998年第1期58-60,共3页
Journal of Southwest Nationalities College(Natural Science Edition)
