Influencing Factors and Optimization Strategies of Fermentation Process of Camel Yogurt
Camel yogurt is a kind of dairy product made from camel milk through fermentation,which has high nutritional value.Microbial population,fermentation temperature and time,raw material treatment,fermentation environment and other factors will affect the flavor,texture and nutritional composition of camel yogurt.The flavor and nutritional value of yoghurt can be significantly improved by selecting suitable strains,reasonably controlling fermentation time and temperature,optimizing raw material treatment,and ensuring the fermentation environment is clean and hygienic.In the future,with the continuous progress of technology,the fermentation process of camel yogurt will be further optimized,thus laying a solid foundation for its large-scale production and market promotion.
camel yogurtfermentation processmicroorganismsraw material treatment
万方数据
维普
