Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《China Dairy Industry》 2009-01
Add to Favorite Get Latest Update

Study on the stability of acidified goat milk drink

FENG Zhi,LUO Yong-kang(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,China)  
It could reduce the goaty flavor using goat milk to produce acidified drink.This paper studied on the stability of acidified goat milk.The result of the stability test showed that the best compound stabilizers for the lactobacillus goat's drink were CMC4.0‰, guar gum1.0‰ and C-18A0.5‰ and the best compound stabilizers for the mixed acidity goat's drink were CMC3.0‰, guar gum0.5‰ and C-18A0.25‰.
【CateGory Index】: TS275
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved