2007•Zhongguo rupin gongyeRequires access
Effect of different milk nutritious ingredient and the content of solid on producing yoghurt
Gao Yi-yong
Open publisher page 0 citations
Abstract
The effect of different milk nutritious ingredient and the content of solid on producing yoghurt were studied.It provided a reference for producing yoghurt and the lactobacillus milk beverage.It showed the content of milk powder、lactose 、 DVS culture and acidity(0T)is Linearity.The effect of protein and milk fat on producing yoghurt is few.