文章基本信息

标题：Effect of Inoculum and Temperature on the Fermentation of Goat Yogurt
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作者：Guowei Shu ; Chuanna Li ; He Chen 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：1
页码：68-71
出版社：MAXWELL Science Publication
摘要：In order to obtain the optimum parameters of fermentation for goat milk, the effect of inoculum and incubation temperature on the fermentation of yogurt strains was studied by measuring acidity, pH and viable bacterial counts by single factor test. Inoculum (v/v) was 1, 3, 5, 7 and 9%, respectively. Incubation temperature was 37, 39, 41, 43 and 45C, respectively. The results were as follows: lower or higher inoculum and incubation temperature resulted in adversely influence on overall properties of goat yogurt. The optimum inoculum in goat milk was 3% and incubation temperature 43C, respectively.
关键词：Goat yogurt ; incubation temperature ; inoculum ; probiotics ; ; ;