保存温度对酸奶品质及活性乳酸菌含量的影响

摘要

以2种市售酸奶作为研究对象，研究不同保存温度（4、28、37℃）对酸奶品质及活性乳酸菌含量的影响，并分析酸奶酸度、pH 值及活性乳酸菌含量的变化趋势。实验结果表明，保存温度为4℃时，酸奶的 pH 值和酸度具有较高的稳定性及较高的活性乳酸菌含量，但其稳定性却比保存温度为28和37℃时差，很容易发生乳清分离现象。%Two market sold yogurts were taken as objects of the study on the influence of different storage temperature (4、28、37 ℃ )on the quality and content of active lactobacteria,and the variation trend of yogurt acidity,pH value and active lactobacteria number were analyzed. The experimental results showed that when stored in 4 ℃ yogurt pos-sessed fairly high stability of pH value,acidity and fairly high content of active lactobacteria,however,the stability was poor and whey separation was very easy to occur as compared with those stored in 28 ℃ and 37 ℃ .