Science and Technology of Food Industry

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Analysis of low-lactose yogurt and common yogurt[J]. Science and Technology of Food Industry, 2013, (11): 104-107. DOI: 10.13386/j.issn1002-0306.2013.11.080
Citation: Analysis of low-lactose yogurt and common yogurt[J]. Science and Technology of Food Industry, 2013, (11): 104-107. DOI: 10.13386/j.issn1002-0306.2013.11.080
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Analysis of low-lactose yogurt and common yogurt

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    • Abstract
  • The low-lactose yogurt and common yogurt were compared and analyzed in fermentation curve, post-acidification, yoghurts viscosity, viable cell numbers, and the main flavors compounds of acetaldehyde, diacetyl which stored at 4℃ in shelf life. The results showed that the low-lactose yogurt had quicker fermentation speed, weaker post-acidification. The viscosity, viable cell numbers and flavor compounds of acetaldehyde, diacetyl were also had a certain enhanced compared with common yogurt.
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