Technological optimization of mixed fermented milk prepared by Lactobacillus rhamnosus and Streptococcus thermophiles
The aim of this experiment is to evaluate the mixed fermented milk which is fermented by Streptococcus thermophilus with different fermentation characteristics and Lactobacillus rhamnosus named grx10 which was isolated from camel yogurt in Xinjiang.By optimizing inoculation and fermentation temperature,we measured fermentation characteristics,texture properties,sensory quality,and its viable count of Lacticadd bacteria.The results showed that the optimal inoculation of.Lactobacillus rhamnosus were 4％ when it was fermented with Streptococcus thermophilus,the fermentation temperature was 42 ℃ and fcrmentation time was 5 h,the number of viable Lactobacillus rhamnosus was 8.40× 108 /mL-1.Moreover,sensory evaluation results showed that,the taste and flavor of grx10 yogurt was well,which can satisfy both production and consumer's demand.
NETL
NSTL
万方数据
维普
