Research on Quality Variety of the Commercially available Yogurt during Storage

被引：1

作者：

Meng, Lingshuai ^{[1
]}

Wu, Junrui ^{[1
]}

Gao, Shuang ^{[2
]}

Xu, Xin ^{[1
]}

Wu, Ri-na ^{[1
]}

机构：

[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China

[2] Shenyang Agr Univ, Dept Educ, Shenyang 110866, Peoples R China

来源：

ENVIRONMENTAL ENGINEERING, PTS 1-4 | 2014年 / 864-867卷

基金：

国家高技术研究发展计划(863计划);

关键词：

Yogurt; Lactic acid Bacteria; pH value; Acidity;

D O I：

10.4028/www.scientific.net/AMR.864-867.567

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

By measuring pH, acidity, mass concentration of free amino nitrogen and viable count of lactic acid bacteria from yogurt under refrigerated conditions, to study changes in the indicators of yogurt during the shelf. The results showed that during the yogurt shelf life, pH decreased, acidity increased, viable count of Lactobacillus was on the decline, nitrogen concentration of free amino acid increased less in the beginning of the refrigeration, but the indicators were still in line with national standards.

引用

页码：567 / +

页数：2

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