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Fermentation conditions of Sozamnmuiiatnm yogurt

Sun Xiaoli

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Abstract

The optimal fermentation conditions of Sozamnmuiiatnm yogurt were investigated in this paper,in which Sozamnmuiiatnm and fresh milk were used as raw materials,and Lactobacillus bulgaricus and Streptococcus thermophilus were used as starters.The optimal condtions were obtained by single factor experiments and orthogonal experiments as following:,fruit juice content of Sozamnmuiiatnm 15%,inoculum 4%,sucrose content 6% and fermentation time 3.5 h.

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What this paper is about

The optimal fermentation conditions of Sozamnmuiiatnm yogurt were investigated in this paper,in which Sozamnmuiiatnm and fresh milk were used as raw materials,and Lactobacillus bulgaricus and Streptococcus thermophilus were used as starters.The optimal condtions were obtained by single factor experiments and orthogonal experiments as following:,fruit juice content of Sozamnmuiiatnm 15%,inoculum 4%,sucrose content 6% and fermentation time 3.5 h.

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Available abstract

The optimal fermentation conditions of Sozamnmuiiatnm yogurt were investigated in this paper,in which Sozamnmuiiatnm and fresh milk were used as raw materials,and Lactobacillus bulgaricus and Streptococcus thermophilus were used as starters.The optimal condtions were obtained by single factor experiments and orthogonal experiments as following:,fruit juice content of Sozamnmuiiatnm 15%,inoculum 4%,sucrose content 6% and fermentation time 3.5 h.

Key concepts: Streptococcus thermophilus, Fermentation, Food science, Lactobacillus, Raw material, Sucrose, Chemistry, Raw milk

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