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《Food and Fermentation Industries》 2001-02
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The Mechanism of Fermentation of Yogurt and the Ways Avoiding Postacidification

Guo Qingquan Zhang Lanwei Lin Shuying (College of Food Science,Northeast Agriculture University, Haerbin, 150030)  
S The paper introduces the mechanism that lactic acid bacteria can ferment lactose into lactic acid during manufacture and storage of yogurt. Thus reason of postacidification of yogurt occured during storage is revealed. And the ways that can avoid postacidification are described.
【CateGory Index】: TS252.54
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