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《Farm Products Processing》 2015-11
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Research on Fermentation Characteristics of Lactic Acid Bacteria in Goat Milk

GE Ping;ZHANG Fuxin;YU Lingling;DU Yuanhua;College of Food Engineering and Nutritional Science,Shaanxi Normal University;  
Fermentation characteristics of four kinds of basic starters consisted of Lactobacillus bulgaricus and Streptococcus thermophilus on acidity, p H, viscosity and the viable counts of fermented goat milk are researched. The result shows as follows:at 40 ℃,fermented for 12~18 h,the viable counts of four basic starter(YO-MIX499,YO-MIX300,FVV121,YO-MIX883) in goat yogurt reached the highest value,they are 11.00×108,6.74×108,6.89×108,7.02×108CFU/m L respectively. Acidity and viscosity increased with the fermentation time, and the viscosity of YO-MIX883 is higher, the acidity of YO-MIX300 is higher.
【Fund】: “十二五”农村领域国家科技计划项目(2013BAD18B00);; 农业部公益性行业(农业)科研专项(201103038);; 陕西省农业攻关项目(2014K01-17-05)
【CateGory Index】: TS252.54
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