【摘要】 本文应用模糊数学方法对酸乳发酵品质的评判作了初步探讨。并采用线段法评判各单项指标，以替代表格统计法和评分法。其结果更能体现被评价对象的模糊性和人脑的模糊思维方式，从而使评价结果更能体现各因素对总体效果的综合贡献，对酸乳发酵剂对加工工艺的影响作了更深一层、客观科学的评价。更多还原

【Abstract】 The evaluation by fuzzy set in quality of yoghurt forment agent is approached in the test. The method of the judgment for each index replaced" Mark" and" Form" by" Line Segment". The method fully embodies the indistinctness of the evaluated object and indistinct mode of reasoning of human brain. And the evaluated result fully embodies the synthetical contribution to the total effect of each index and estimates. The influence of yoghurt forment agent from technology is further evaluated by fuzzy set objectively.更多还原