The Application of JLB1 starter culture in yoghurt product with weak post-acidification Abstract: A commercial starter culture was used to produce yogurt products. The changes of pHs from yogurt samples, collected fermented yogurt and stored at 6 ℃ or 27 ℃ for 17 days, showed that the stable pH in yogurt products was important in maintaining the good sensory quality of final products due to the weak post-acidifying activity of the starter culture. Starter culture JLB1 was available for producing high quality yogurt stored at ambient temperatures with less loss of viscosity.%通过对来自科汉森发酵剂ILB1在发酵过程中与产品货架期内不同贮存温度下的pH值变化,以及随pH值变化后酸乳的黏度等感官指标评价表明,采用该菌种能显著改善制作酸乳的后酸化过程,可以用来作为生产高品质酸乳的适宜发酵剂.
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