【摘要】 研究结果表明 ,在发酵过程中 ,乳糖 %、酸度与发酵时间呈线性关系 ,pH值与酸度之间也呈线性关系。加入 10 %豆乳的牛乳制得的乳清获得比纯乳清较大的缓冲性 ,使调整乳清发酵过程有了依据。乳清经发酵后 ,风味大有改善 ,可作为多种产品的原料更多还原

【Abstract】 The relationship between pH,acidity,the percentage of lactose and the time during the period of fermentation was studied.The results showed that there was linear relationship between percentage of lactose,acidity and fermentation time,and also between pH and acidity.The buffery of whey made from milk with ten percent bean milk was bigger than that of pure whey,providing base for the procedure of whey fermentation.The flavor of whey was improved greatly after fermentation,could be used as material for many kinds of products.更多还原