【摘要】 在贮藏过程中产生过多的酸而导致强烈的酸味是酸奶常见的问题。研究了齐齐哈尔市市区 4种品牌的市售酸奶在不同的贮藏温度 ( 4℃、7℃和 2 0℃ )和不同的贮藏时间 ( 3周和 3天 )下的滴定酸度和 pH值的变化情况。本研究对生产厂家评估他们的产品在销售过程中的酸度变化情况是十分有用的。更多还原

【Abstract】 Excessive acid development during storage resulting in a strong acid taste is a common problem in yogurt. Changes of the acidty and pH value were studied in four brands of commercial yogurt obtained from retail outlets in Qiqihaer and stored at 4?℃and 7?℃ for three weeks. This study can be useful to yogurt manufacturers in estimating the acidity and pH value of their products at point of sale.更多还原