Influence of Raw Milk on Homemade Yogurt Quality Based on Different Sterilization Methods
Homemade yogurt has the advantages of simple production method and no additives,but consumers are still at a loss for the choice of homemade yogurt raw milk.Combined with sensory evaluation and texture analysis,this article explores the influence of raw milk under different sterilization methods on the sensory quality and texture characteristics of homemade yogurt,so as to obtain that the sensory quality of yogurt made from UHT milk is better than pasteurized milk.
万方数据
维普
