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METHOD FOR ADJUSTING THE FLAVOR OF YOGURT WITH LACTOBACILLUS CASEI
METHOD FOR ADJUSTING THE FLAVOR OF YOGURT WITH LACTOBACILLUS CASEI
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机译：乳杆菌对酸奶风味的调节方法
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摘要
The invention relates to a method. for adjusting' the flavor of yogurt with Lactobacillus casei, which belongs to the field of dairy processing. The method comprises the following steps: fresh milk filtration, milk purification, cooling, pre—sterilization, standardization, dosing, mixing, stirring, heat treatment, homogenization, sterilization, cooling, inoculation, fermentation, demulsification, cooling, filling, cooling and refrigeration. Compared. with the traditional method. for preparing' yogurt, the method uses new technologies and new methods such as adjusting the flavor of yogurt by using the valuing effect of Lactobacillus casei on lactalbumin hydrolysate and controlling the ratio of inoculated strains and operating conditions, thus improving the nutrition and flavor of yogurt, and the yogurt made by the method for improving the flavor of yogurt has better rheology and smoothness.
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