精选优质文档-倾情为你奉上影响酸奶的因素及其质量控制谢继志，葛庆丰（扬州大学 农学院，江苏 扬州 ）摘 要：讨论了酸奶生产的基本工艺条件，分析了从原料乳的预处理、标准化、均质、热处理、发酵剂的选择，接种量、发酵温度与时间、冷却、灌装、贮藏等因素对产品质量的影响。结果表明，两种菌共生时最适宜的发酵温度4043；加糖发酵时以 6%8%为宜；工艺条件为 9095，35 min或85,30 min。关键词：酸奶；影响因素；质量控制Affecting factors and quality control of yoghurtAbstract: The quality of yoghurt is concerned with flavor; viscosity and mouth feel in final product. In this paper many factors which effect the quality of yoghurt were discussed; Pre-treatment and standardization
