Research Progress on Affecting Factors and Mechanisms of Yogurt Post-acidification

doi:10.7506/spkx1002-6630-201101058

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 240-245.doi: 10.7506/spkx1002-6630-201101058

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Research Progress on Affecting Factors and Mechanisms of Yogurt Post-acidification

WU Lan，CHEN Xia，YANG Mei，SHAO Yu-yu，BAO Wei-chen，LIU Na，ZHANG He-ping*

Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University,
Hohhot 010018, China

Received:2010-03-25 Revised:2010-12-08 Online:2011-01-15 Published:2010-12-28
Contact: ZHANG He-ping E-mail:hepingdd@vip.sina.com

Abstract

Abstract:

Post-acidification is one of the most important factors affecting starter culture selection for the production of yogurt. In this paper, the affecting factors and related genetic mechanisms of starter culture post-acidification are summarized and reviewed. This paper will offer references for fundamentally solving and controlling starter culture post-acidification for the production of high-quality yogurt.

Key words: starter culture, post-acidification, heredity, mechanism

CLC Number:

TS252.42

WU Lan，CHEN Xia，YANG Mei，SHAO Yu-yu，BAO Wei-chen，LIU Na，ZHANG He-ping*. Research Progress on Affecting Factors and Mechanisms of Yogurt Post-acidification[J]. FOOD SCIENCE, 2011, 32(1 ): 240-245.

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