【摘要】 介绍一种凝固型酸奶的制作方法。该产品具有高而且连贯一致的质量，具有保质期长和较强的抗霉菌性能。产品的滋味与气味近似于一般通常酸奶，但口感高于一般酸奶。试验确定产品配方为：蔗糖 10％，全脂乳固体 9％，柠檬酸 0.75％，稳定剂（ Palsgaard 5834） 0.687 5％，助凝剂（ SS2011） 0.201 25％。更多还原

【Abstract】 The making method of a nonfermented-set-style-yoghurt with high,consistent quality,with a prolonged storage life and enhanced yesistance to mould growth was introduced.The product with flavour and taste is similar to common yoghurt,but the mouthfeel is much higher than it.The experimental recipe of which was 10％ sucrose,9％ whole milk solids,0.75％ citric acid,0.687 5％ stabilizer(palsgaard 5834),0.201 25％ setting agent (SS2011) and water to 100％ .更多还原