Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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SU Wei-li, ZHANG Fu-xin, AI-Dui, LIU-Ling, HOU Yuan-lin. Study on the producing technology of low-goaty flavor goat yogurt[J]. Science and Technology of Food Industry, 2015, (06): 262-264. DOI: 10.13386/j.issn1002-0306.2015.06.049
Citation: SU Wei-li, ZHANG Fu-xin, AI-Dui, LIU-Ling, HOU Yuan-lin. Study on the producing technology of low-goaty flavor goat yogurt[J]. Science and Technology of Food Industry, 2015, (06): 262-264. DOI: 10.13386/j.issn1002-0306.2015.06.049
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Study on the producing technology of low-goaty flavor goat yogurt

    Abstract
  • The influence of categories and amounts of starter cultures,fermentation temperature and time,postfermentation on goaty flavor were researched. The results showed that using YO-MIX 187 as starter culture with 2%,when fermentation temperature was 40℃,fermentation time was 4h,and post-fermentation time was24 h at 5℃,goat yogurt had lower goaty flavor.
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