Abstract: Lactic acid bacteria is incubated into mixture of milk and yam and ferment in constant temperature,and then stored in the cold room. The optimum fermentation condition was determined by othoganal method with 4 factors and 3 levels. The results showed that the optimum condition was that the milk added with 10% yam,8.4% sucrose,0.7% stabilizer,3% mixed fermenting agent and fermented at 43 ℃. The yam yogurt possessed had good taste and the high nutrition.
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: article
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