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Preparation of the fast fermented milk of function L. acidophilus

Tao Yu

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Abstract

The proper process conditions were studied of the blended fermented milk of function L. acidophilus and Str. thermophilus. The results showed: the proportion of two strains was 1∶1, added 6% sugar and appropriate aspartame,inoculum size was 9%,the fermentation temperature and time were 41℃ and 5h.The final product had good texture and flavor with 2.9×107cfu/mL L. acidophilus and 12d storage duration. Compared with 18h processing time fermented by L. acidophilus alone, it was shortened by 13h and the product had better flavor.

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What this paper is about

The proper process conditions were studied of the blended fermented milk of function L. acidophilus and Str. thermophilus. The results showed: the proportion of two strains was 1∶1, added 6% sugar and appropriate aspartame,inoculum size was 9%,the fermentation temperature and time were 41℃ and 5h.The final product had good texture and flavor with 2.9×107cfu/mL L. acidophilus and 12d storage duration. Compared with 18h processing time fermented by L. acidophilus alone, it was shortened by 13h and the product had better flavor.

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Available abstract

The proper process conditions were studied of the blended fermented milk of function L. acidophilus and Str. thermophilus. The results showed: the proportion of two strains was 1∶1, added 6% sugar and appropriate aspartame,inoculum size was 9%,the fermentation temperature and time were 41℃ and 5h.The final product had good texture and flavor with 2.9×107cfu/mL L. acidophilus and 12d storage duration. Compared with 18h processing time fermented by L. acidophilus alone, it was shortened by 13h and the product had better flavor.

Key concepts: Food science, Lactobacillus acidophilus, Fermentation, Flavor, Sugar, Chemistry, Biology, Probiotic

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