Analysis and Study on the Causes of Yogurt Bulging
Yogurt products are currently one of the most popular dairy products due to their probiotic effect and stability must be maintained during their shelf.This experiment employed yourt.yogurt components,and various yogurt packagingforms as its raw materials to analyze the drum cover of expired yogurt products in the Dali market in terms of chemical and microbiological characteristics.The results revealed that the bulging rate of yogurt tended to decrease as the year progressed the bulging rate of Class Ⅰ brands was less than that of Class Ⅱ and Class Ⅲ brands,yeast and mold were the main factors causing bulging in yogurt produced from reduced milk.baking soda also contributed to the bulging of yogurt.
NETL
NSTL
万方数据
