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《Science and Technology of Food Industry》 2011-05
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Study on technology of chlorella yoghurt

LIU Jin-jie,LIU Qian,ZHANG Yu-xiang,WU Yan-na,LI Feng (School of Life Science,Ludong University,Yantai 264025,China)  
A new kind of food with both the nutrition of chlorella and yoghurt was studied,which was made by adding chlorella extract to the milk and then fermented by lactic acid bacteria.The optimum technology to make it was as follow:100% fresh milk,2% chlorella extracts,10% sugar,4% inoculum of Lactobacillus,fermentation temperature 38℃ and fermentation time 4.5h.
【Fund】: 鲁东大学2009年大学生科技创新基金立项课题(09L036)
【CateGory Index】: TS252.54
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