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《CHINA DAIRY INDUSTRY》 1996-02
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The Research on Protectant for Instant Powder Preparation of Yoghurt Starter

Liu Bing;Zhang Guonong;Lin Jinzi(Wu Xi University of Light Industry )  
The effect of protectant to the strains survival rate and activity restored rapidly of instant powder of yogurt starters was studied in this paper. The result revealed that the effect of protectant to improve the strains survival rate is marked. The survival rate of Lactobacillus in the instant POwder is 78. 3%, of L. acidophilus is 75. 0%, and are 40. 8% and 37. 7% stored at 4℃ for five months. Detecting on the action mechanism of protectant was made with the analysis of microcosmic structure of powder. The pictures of SEM revealed that: there is compact fibre structure of powder without protectant and loose spongy network structure with protectant.
【CateGory Index】: TS252.42
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