Mechanism of Yogurt Fermentation and Post-acidification Control Measures
Yogurt is a dairy product made by fermenting milk with lactic acid bacteria,which has good taste and nutritional value.Microorganisms and enzymes play a key role in the fermentation process of yogurt,and the degradation of lactose and the generation of lactic acid are the core processes of yogurt fermentation,and the control of yogurt fermentation and post-acidification is the key to ensure the quality and stability of products.This paper focuses on the mechanism of yogurt fermentation and post-acidification control measures,with a reference to providing insights for the further development of yogurt fermentation and post-acidification control technology.
NETL
NSTL
万方数据
维普
