食品专业英语复习重点课件.docVIP

P81 Yogurt is another well-known fermented dairy product that forms an important part of the human diet in many parts of the world. In the United States alone, 1979 sales figures indicated that more than 565 million pounds of this fermented dairy product were sold. 酸奶是另一个众所周知的发酵乳制品，是世界许多地方的人类膳食的重要组成部分。仅在美国，1979年的销售数据显示酸奶销量超过了5.65亿多磅。 Depending on the system of manufacture and the nature of the coagulum, yogurts may be classified as being of two main types, set or stirred. Two lactose-fermenting bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, are used as the starter culture to make yogurt. Equal numbers of L. bulgaricus and S. thermophilus are desirable for flavor and texture production. 根据生产工艺和产品凝固的特性，酸奶分为凝固型和搅拌型。两种乳糖发酵细菌，保加利亚乳杆菌和嗜热链球菌被用来作制作酸奶的发酵剂。并且，这两种菌等量使用可以得到最佳的风味和质构产品。 The lactobacilli grow first, liberating the amino acids glycine and histidine and stimulating the growth of streptococci. The production of the characteristic flavor by the aforementioned culture is a function of time as well as the sugar content of the starting yogurt material. 乳杆菌先生长，释放甘氨酸和组氨酸，并能够刺激链球菌的生长。利用这样的发酵剂发酵时间和起始原料中的含糖量一样都决定了产品风味特征。 Commercially, yogurt is made from a mix of whole, partially defatted milk; condensed skim milk; cream; and nonfat dry milk. Milk fat levels in such preparations range from 1.0% to 3.25%. Only products containing a minimum of 3.25% milk fat are labeled yogurt. Those with 0.5% to 2.0% or less than 0.5% milk fat are labeled low-fat and nonfat yogurts, respectively. 市售商品化的酸奶有多种形式，包括有全部或部分的脱脂牛奶，浓缩脱脂乳，奶油和非脂奶粉发酵而成的。这种乳制品的乳脂含量范围是1.0%-3.25%。只有脂肪含量在3.25%以上的产品才可标明是酸奶。那些脂肪含量在0.5-2.0%之间或者低于0.5%的产品，只能分别被标识为低脂和脱脂酸奶。 In addition to milk fat, other milk ingredients are found in yogurt. These include casein, sodium and calcium caseinates, whey, and whey protein concentrates. Additives of several kinds are also permitted in commercially produced yogurt, such as nutritive carbohydrate sweeteners, coloring, stabilizers ( for smooth texture and