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《Science and Technology of Food Industry》 1991-03
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Research and development of Yoghurt beverage

Chang Yongsheng Ji Chunsheng  
In this paper, some studies were made on the processing conditions of Yoghurt beverage. It included the selection of lactic acid bacteria, the preparation of fermented milk and the process of Yoghurt beverage. Two good strains—B_(0-1) and B_(1-1) have been selected from some lactic acid bacteria. By a series of fermentation experiments and sonsory evalua tions, the optimum fermentation conditions were defined Separation of whey and visible sedimentation easily occur in the beverage. It is necessary for the beverage to add some stablizer. A series of process condition have been developed. It has been found out that, by adding PGA, the stability of the beverage has been improved.
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