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A procedure to improve the germination of firm yoghurt without the addition of stabilisers

机译:一种无需添加稳定剂即可改善硬酸奶发芽的方法

摘要

The invention concerns a process to improve the germination of fixed yoghurt without the addition of stabilisers, which is part of the technical field of processing dairy products.It includes the following steps: raw milk testing, protein enrichment, preheating and homogenisation, pasteurisation, vaccination, fermentation.Compared to the traditional coagulated yoghurt, the present invention allows the yoghurt to have a better coagulation and smoothness without producing milk precipitation.
机译:本发明涉及在不添加稳定剂的情况下改善固定酸奶的发芽的方法,其是乳制品加工技术领域的一部分。其包括以下步骤:生乳测试,蛋白质富集,预热和均质化,巴氏灭菌,疫苗接种与传统的凝结的酸奶相比,本发明使酸奶具有更好的凝结和光滑度而不产生乳沉淀。

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