Huili Zhang
Abstract
In this paper, the optimum fermentation condition of the yoghurt was determined by orthogonal test. A new type of yoghurt was produced by the addition of fruit juice etc.. The results showed this product can be a tasty, nutritions drink with viable tactic acid bacteria.
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In this paper, the optimum fermentation condition of the yoghurt was determined by orthogonal test. A new type of yoghurt was produced by the addition of fruit juice etc.. The results showed this product can be a tasty, nutritions drink with viable tactic acid bacteria.
Key concepts: Fermentation, Food science, Bacteria, Chemistry, Product (mathematics), Mathematics, Biology, Genetics