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《China Dairy Cattle》 2017-02
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Effect of α-lactalbumin Hydrolysate-Ca Complex on the Fermentation Properties of Yoghurt

LIU Ze-peng;WANG Xin-lu;WANG Ting-ting;ZHU Yuan;MAO Xue-ying;College of Food Science and Nutritional Engineering, China Agricultural University;  
The changes of titration acidity, p H value, lactobacillus bulgaricus and streptococcus thermophilus count of yoghurt which was added α-lactalbumin hydrolysate-Ca complex(α-LAH-Ca) were determined. The results indicated that the addition of α-LAH-Ca could increase the titration acidity, reduce the p H values, promote eosinophilic fermentation process in the growth of Streptococcus thermophilus, and had no significant difference on Lactobacillus bulgaricus counts during the fermentation.
【Fund】: 中国农业大学本科生科研训练计划;; 现代农业产业技术体系北京市奶牛创新团队
【CateGory Index】: TS252.1
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