酸奶生产过程中的关键控制点研究

分析了酸奶生产过程中原料乳的质量、热处理、发酵剂活力、接种量、发酵温度与时间、冷却、贮藏等关键控制点对产品品质的影响。试验表明,全脂乳固体含量11.5%、高温瞬时灭菌(120℃3s)、嗜热链球菌和保加得亚乳酸杆菌发酵剂(发酵剂活力>0.7)、接种量为3%、发酵后快速冷却,可以有效控制酸奶品质。

Study on the Critical Control Points in Yoghourt Production

The quality of raw milk, the way of thermal processing, the activity of starter, incubation content, fermentation temperature and time, cooling and storage method were analyzed to understand the critical control points affecting yoghourt quality. The results showed that the yoghourt with best quality could be obtained in the following conditions: the content of solid in whole milk(11.5%), sterilizing instantly at 120 ℃ for 3 seconds, streptococcus thermophilus and lactobacillus bugaricus(aciticy of starter >0.7),incubation content of 3% and cooling after fermentation.