【摘要】 研究了浓缩牛奶蛋白(MPC-70)替代牛奶对保质期内发酵酸奶的感官、稳定性、质构特性和pH值及酸度的变化的影响。结果表明:当MPC-70替代牛奶量0 10%时,发酵酸奶的感官品质、表观黏度、乳清析出以及硬度、黏性随替代量的增加明显提高,替代牛奶量超过10%时,发酵酸奶的品质开始下降。可见,MPC-70适量替代牛奶可以明显提高发酵酸奶的品质。更多还原

【Abstract】 Effects of milk protein concentrate MPC- 70 substitutes on the sensory properties,stability and texture of yogurt were studied in the paper. Results showed that when MPC- 70 was substitute 0 10% of the milk,the sensory properties,apparent viscosity,whey precipitation,hardness and stickiness of the yogurt improved obviously with the amount of MPC- 70. However,when the amount of MPC- 70 was more than 10% of the milk,the quality of yogurt became decreasing. It suggested that appropriate MPC- 70 amount could significantly improve the quality of yogurt.更多还原