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首页> 外文期刊>Dairy Foods >Starting Out: In the beginning you have milk; after pH is lowered, it tranforms into an innovative and flavorful nutritious dairy food
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Starting Out: In the beginning you have milk; after pH is lowered, it tranforms into an innovative and flavorful nutritious dairy food

机译：开始：一开始你有牛奶;pH值降低后，转化为创新、美味的营养乳制品

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摘要

Milk transforms into an array of dairy foods when its pH is lowered. This is readily accomplished via the addition of starter cultures or acidulants, both of which make milk proteins coagulate and thus contribute to the finished product's texture andmouthfeel. Starter cultures and acidulants also enhance flavor through various chemical pathways. Depending on the choice of culture or acidulant, the end result can be buttermilk, cottage cheese, cream cheese, natural cheese, sour cream, spreads or yogurt. Indeed, the essential step in the manufacture of all the aforementioned dairy foods is controlled production of lactic acid from lactose by lactic acid bacteria (LAB), which is also known as a fermentation. It is possible to skip the fermentation and directly add acid, which more often than not is lactic acid. However, depending on the product, other acids can be used to enhance flavor.
机译：当牛奶的pH值降低时，牛奶会变成一系列乳制品。这很容易通过添加发酵剂或酸化剂来实现，这两种物质都会使牛奶蛋白凝固，从而有助于成品的质地和口感。发酵剂和酸化剂还通过各种化学途径增强风味。根据菌种或酸味剂的选择，最终结果可以是酪乳、白软干酪、奶油奶酪、天然奶酪、酸奶油、涂抹酱或酸奶。事实上，制造上述所有乳制品的基本步骤是通过乳酸菌 （LAB） 控制乳糖的乳酸生产，这也称为发酵。可以跳过发酵，直接添加酸，酸通常是乳酸。但是，根据产品的不同，可以使用其他酸来增强风味。

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