乳业科学与技术2025，Vol.48Issue(2)：9-14,6.DOI:10.7506/rykxyjs1671-5187-20240729-071
高脂酸乳与普通酸乳品质对比分析
Comparative Quality Analysis between High-Fat and Regular Yogurts
李春冬 1郭梁 1徐同 2高缘 3刘国强 1呼日 1徐伟良 4马信雅 5高志海 5吉日嘎拉图6
作者信息
- 1. 锡林郭勒职业学院,内蒙古 锡林浩特 026000||锡林郭勒生物工程研究院,内蒙古 锡林浩特 026000||内蒙古自治区肉乳营养与安全工程研究中心,内蒙古 锡林浩特 026000
- 2. 锡林郭勒生物工程研究院,内蒙古 锡林浩特 026000||内蒙古自治区肉乳营养与安全工程研究中心,内蒙古 锡林浩特 026000
- 3. 锡林郭勒职业学院,内蒙古 锡林浩特 026000
- 4. 蕈飞生物科技有限公司,内蒙古 锡林浩特 026000
- 5. 锡林浩特市牧乡源奶食品有限公司,内蒙古 锡林浩特 026000
- 6. 内蒙古自治区锡林郭勒盟东乌珠穆沁旗畜牧工作站,内蒙古 锡林浩特 026300
- 折叠
摘要
Abstract
In this study,to understand the differences in quality between high-fat and regular yogurts,we compared the changes in viable bacterial counts,acidity,and textural characteristics between homemade high-fat and regular yogurts as well as commercial yogurt(two samples for each type of yogurt)during the shelf life.The results showed that the fat content(16.7%and 17.0%)and energy(731 and 721 kJ/100 g)of high-fat yogurt were significantly higher than those of regular yogurt,and the carbohydrate content(3.6%and 2.3%)was significantly lower than that of regular yogurt.High-fat yogurt possessed a strong fatty flavor and a thick texture.The acidity(90.62 and 91.15 °T)and viable bacterial count(9.15 and 8.95(lg(CFU/mL)))of high-fat yogurt were lower than those of regular yogurt,whereas the hardness(22.45 and 26.15 g),adhesiveness(0.59 and 0.72 mJ)and chewiness(0.86 and 1.03 mJ)were higher than those of regular yogurt.Compared to commercial yogurt,the acidity of homemade yogurts is more stable,but basically the same viable bacterial count and textural characteristics.In conclusion,high-fat yogurt has lower carbohydrate content,acidity and viable bacterial count,and the high fat content not only imparts a fatty flavor to this yogurt but also improves its textural properties and stability.关键词
高脂酸乳/营养成分/活菌数/酸度/质构特性Key words
high-fat yogurt/nutrients/viable bacterial count/acidity/textural characteristics分类
轻工纺织引用本文复制引用
李春冬,郭梁,徐同,高缘,刘国强,呼日,徐伟良,马信雅,高志海,吉日嘎拉图..高脂酸乳与普通酸乳品质对比分析[J].乳业科学与技术,2025,48(2):9-14,6.
