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.
展开▼
