关键词: 水苏糖, 消毒乳, 奶粉, 酸乳

Abstract: The influence of Stachyose to microorganism in pasteurized milk, milk powder and yogurt was studied, the result shows as follows: The microbiological criteria of pasteurized milk has not obviously changed when stachyose content doesn’t exceed 1%; The microbiological criteria of milk powder has not obviously changed when stachyose content doesn’t exceed 3%; The the number of lactic acid bacteria of yogurt has not obviously changed when stachyose content doesn’t exceed 0.5‰.

Key words: stachyose, pasteurized milk, milk powder, yogurt