水牛酸凝乳质量影响因素及其工艺优化的研究.pdfVIP

  • 2
  • 0
  • 约10.46万字
  • 约 74页
  • 2019-06-02 发布于江苏
  • 举报

水牛酸凝乳质量影响因素及其工艺优化的研究.pdf

…9一z…¨, .—w “ 露殛蕊瑶焉蕊嚣‘%£?蝌i#;鞴÷瓣f嚣渤z&锅t满镌r;I搿;,。iⅧ㈣……~…“。………1……?…:…一■ 十 。… ,.÷+^¨一w…?: 。t。,?‘ !。j: ,j…;÷二j二_。…J:』”,一,j‘Jp”二,,二;.;_;■:一,二j,_一.。:。t!__!:,“j。:一。:二jj墨:i,__,:二,,j:叠j!i:,i二二量::,+毫:。一;:i:1r二,:-j: … 一。。:……=…一h^一点…一… andlustreinthe in were leastWaScolour s缸uc.Cure next,the evaluation yoghurt system. The of WaS surface, byresponse productingyoghurtoptimizated process resultsshowed best ofBuffalo Was that,theprocessparameters yogurtsugar milkcontent content 92.00%,fermentation 8.509/100ml,Buffalo 1.500.Thebest 4 this scoreofBuffalo Was 1.70。C,in conditions,the yogurt ofHolsteinWaS content sugar 7.209/1 processparameters yogurt content 4 this milk 1.90℃,in 97.20%,fermentationtemperature ofHolsteinWaS1.312. score yogurt substances BuffaloandHolstein volatile The ofthe yogurt’S analysis yogurt ofBuffaloWasmorethanHolstein volatilesubstances showedthat,the yogurt WaSidentified18volatile inB

您可能关注的文档

文档评论(0)

1亿VIP精品文档

相关文档