Technology study on Processing Goat Yoshurt

Abstract

Abstract: The processing technology of goat yoghurt was studied.The results showe d that the goaty flavour could be eliminatedbylacticacidbacteriaf ermintation.BothL.acidophilus andStr.thermophilus weresuitableforgoatyoghurt making.When goat milkwas inoculate d with3%culture starter(L.acidophilus:Str.thermophilus=1∶1)andadded with9%sugar,the quality of goat yog hurt was better.

Key words: Goat yoghurt , Processing technology , Lactic acidbacteria , Goaty flavour

ZHANG Fu-Xin. Technology study on Processing Goat Yoshurt[J]. FOOD SCIENCE, 2002, 23(2): 75-77.

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Technology study on Processing Goat Yoshurt

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