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《Farm Products Processing》 2015-11
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Study on the Scaled Manufacturing Technique of Yogurt

MA Ande;Vitasoy (Shanghai) CO.,Ltd.;  
With fermentation time,sensory quality and productivity effect as indexes,the effects of the scaled manufacturing technique of yogurt,such as fermentation strains,inoculation amount,volume of fermentation milk and mixing speed are investigated through single-factor test and orthogonal test. The results show that the optimum scaled manufacturing process is as follows:fermentation strains with 0.2 U/L of Kehansen YC-X11,volume of fermentation milk 80%,mixing speed 200 r/min.
【CateGory Index】: TS252.54
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