关键词:  , 酸乳, 均质, 粘度

Abstract: We research the quality of yoghurt in processing heating(heated, homogenization, piping transportation and storage). Besides national regulations, sensory (external appearance, mouthful feeling and texture, gloss for set yoghurt, viscosity for stirred yoghurt we call texture), and shelf life (ability of hold water and accentual acidity) are used in our quality evaluation. This item would give the yoghurt factories a basis guide for decreasing cost and improving quality.

Key words:  , yoghurt； texture； viscosity；