中国乳业Issue(6)：109-114,6.DOI:10.12377/1671-4393.24.06.20
酵母菌在发酵乳中的增殖特性及其对产品品质的影响
Proliferative Characteristics of Yeast in Fermented Milk and its Effects on Product Quality
柏大林 1俞兰秀 1何方 2王远望1
作者信息
- 1. 卡士酸奶(苏州)有限公司,江苏苏州 215000
- 2. 四川大学华西公共卫生学院,四川成都 610041
- 折叠
摘要
Abstract
[Objective]To explore the proliferation characteristics of yeast in fermented milk and its effect on product quality.[Method]70～80 CFU/mL of yeast was added to the fermented milk,simulating that the fermented milk contained a small amount of yeast.The proliferation characteristics of yeast in the fermented milk at different culture temperatures and its effects on the tissue state,sense and acidity of different time products were tested.[Result]The results showed that in the test temperature range of 4 to 28℃,the delay period of yeast in fermented milk was accelerated.The proliferation process of yeast bacteria leads to the swelling and deformation of product packaging,which leads to sensory changes such as sand mouth feeling and fermentation taste,and leads to the increase of acidity growth rate.The yeast proliferation process did not significantly affect the change of whey precipitation and the taste delicacy.[Conclusion]At different culture temperatures,the number and growth stage of yeast have different intensity of fermentation odor of the product.When cultured at 4℃,the yeast proliferated very slowly and had no obvious effect on quality within 25 d.The results of this study provide product quality control technology reference for fermented milk enterprises.关键词
乳制品/酵母菌/温度Key words
dairy product/yeast/temperature引用本文复制引用
柏大林,俞兰秀,何方,王远望..酵母菌在发酵乳中的增殖特性及其对产品品质的影响[J].中国乳业,2024,(6):109-114,6.
