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2007•Sichuan Food and FermentationRequires access

Study on the Fermented Milk with Alcohol

Shuzhi Zhang

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Abstract

A strain of alcohol yeast had been screened in this paper. Key technology of fermented milk produced by lactobacillus and alcohol yeast was studied. The results showed that NO 1515 alcohol yeast,step fermentation technology,5% lactobacillus(L.b:S.t=1:1),42℃,4.5h,1.5%yeast,32℃,20h was the optimal condition. Fermented milk with alcohol was sticky,moderate,and full of aroma.

About this research paper

What this paper is about

A strain of alcohol yeast had been screened in this paper. Key technology of fermented milk produced by lactobacillus and alcohol yeast was studied. The results showed that NO 1515 alcohol yeast,step fermentation technology,5% lactobacillus(L.b:S.t=1:1),42℃,4.5h,1.5%yeast,32℃,20h was the optimal condition. Fermented milk with alcohol was sticky,moderate,and full of aroma.

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Available abstract

A strain of alcohol yeast had been screened in this paper. Key technology of fermented milk produced by lactobacillus and alcohol yeast was studied. The results showed that NO 1515 alcohol yeast,step fermentation technology,5% lactobacillus(L.b:S.t=1:1),42℃,4.5h,1.5%yeast,32℃,20h was the optimal condition. Fermented milk with alcohol was sticky,moderate,and full of aroma.

Key concepts: Yeast, Fermentation, Food science, Alcohol, Aroma, Lactobacillus, Ethanol fermentation, Chemistry

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