Title: Preparation of the low-sugar egg-containing yoghurt
Abstract: The best formulation and technique which can produce the yoghurt with milk powder and egg was studied. To be emphasized, stevioside was used in yoghurt fermentation instead of most part of sucrose. The result showed: After pretreatment of the ingredients including certain proportion of milk powder, egg, sucrose, stevioside, and inoculating 4% of lactobacillus bulgaricus and streptococcus thermophilus in proportion as 1:1, 6 hours fermenting at 42℃ can make nutrition healthcare egg yoghurt with one color, fine and smooth organizing, sour and sweet are delightful, and fragrant smell coordination.
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: article
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