Title: Seperation of Lactic Acid Bacteria and Creation of Egg Yoghurt
Abstract: Using the method of pouring MRS culture medium,two good strains in production were separated from7kinds of quality yoghurt in the market.Flesh eggs,flesh mild,free-cream milk powder and sugar served as main mate rials were mixed and then fermented with Str.thermophilus and L.bulgarious(1∶1).By the L 9 (3 4 )orthogonal experiment ,an optimum ingredient was developed.The egg yoghurt with good flavor,light yellow color,rich nutrition and sweet smell was created.
Publication Year: 2002
Publication Date: 2002-01-01
Language: en
Type: article
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