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《Journal of Jilin Agricultural University》 2002-04
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Yogurt Prepared with Lactobacillus acidophilus

WANG Yu-hua, WANG Li-mei, CHEN Xiao-ping, LIU Qing-he (College of Food Engineering, Jilin Agricultural University, Changchun, Jimin 130118, China)  
Lac. acidophilus (JAUⅠ),Lac.bulgaricus (JAUⅡ),Str.diacetilactis (JAUⅢ) and Str. thermophilus (JAUⅣ) were used as starter culture to produce yogurt.The biacetyl and acetaldehyde contents,pH value, titrable acidity and plate counts were checked and measured. The results showed that the yogurt produced with the 4 strains in the proportion of 1∶1∶1∶1 had the best colour,shape,taste and odour.And pH value was 3.9 .The titrable acidity was 0.95%~1.00% and plate counts of JAUⅠ was over 10 8cfu/mL.All these items are in accordance with national standard.
【Fund】: 吉林省科委资助项目 ( 95 35 41)
【CateGory Index】: TS252
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