The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
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结果表明,6株乳酸菌作为发酵剂生产酸奶感官性能优良。
The result showed, the acidophilous milk had a good apparent quality when the 6 lactic acid bacterium strains were used as ferment.
Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.