摘要
该试验采用嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bal-garicus)作为混合菌剂对乳液及分别加入不同添加剂的乳液进行酸奶发酵,发现所添加的添加剂均可促进产酸并提高冷藏期酸奶的品质和活菌数,其中以胡萝卜汁效果最好.
In this paper, Streptococus thermophilus and Lactobacillus bulgaricus were used as mixed germs to ferment the milk and the milk added with different additives. The results showed that all the additives improve the production of acid and raise the quality and the active cell count of sour milk during the period of cold storage. Of all the additives tested, the carrot juice is the best.
出处
《海南师范学院学报（自然科学版）》
2003年第3期74-77,共4页
Journal of Hainan Normal University:Natural Science
