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Journal of Dairy Science and Technology
2012,35
(4)
25-28
希腊式酸奶的研制
作 者：
武波波;刘文攸;张伟丽
单 位：
河南花花牛乳业有限公司
关键词：
希腊式酸奶;乳清蛋白;酪蛋白酸钠
摘 要：
研制希腊式酸奶,确定希腊式酸奶的最佳配方为鲜牛奶40%、白砂糖8%、脱脂奶粉:WPC为80:20、酪蛋白酸钠2‰、菌种为YO-MIXTM495;同时确定了制作希腊式酸奶的最佳水合条件为50℃、60min,发酵终点pH值控制在4.65。
译 名：
Preparation of Greek Yogurt
作 者：
WU Bo-bo,LIU Wen-you,ZHANG Wei-li (Henan Flower Cattle Dairy Co.Ltd.,Zhengzhou 450008,China)
关键词：
Greek yogurt;whey protein;sodium caseinate
摘 要：
The purpose of this study was to optimize the preparation of Greek yoghurt.It was found that the optimal fermentation substrate was composed of 40% fresh milk,8% sucrose,skim milk powder and WPC at a ratio of 80:20,and 2‰ sodium caseinate and fermented with YO-MIXTM.Meanwhile,the optimal hydration conditions were determined as 50℃,60 min,and fermentation end pH 4.65.
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