2007•Zhongguo rupin gongyeRequires access
Apply and research of Lactobacillus casei in the production of yoghurt
LI Zhi-jiang
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Abstract
The lactobacillus casei was taken as the starter culture to produce yoghurt, by the methods of single factor experiment, orthogonal test and verification test to determine the best fermentation condition. The results showed the best fermentation parameter combinations, evaluated by the index of flavor, acidity and number of living bacteria, were starter culture 5% fermentation time 9 hours, and temperature 36 ℃.