| 摘要 |
<p>Prepn. of fresh acid milk prods. yogurt, curdS, sour milk, buttermilk, kefir and sour cream,takes place by admixing boiler milk with a lactic acid pure culture and multivalent sugar-alcohol, without adding rennet ferment and opt. without pectin. Milk prods.,partic. whipped cream, are prped. by admixing boiler milk with a polyhydric sugar-alcohol and opt. pectin to quicken ripening. In acid milk prod. prepn., addn. of the alcohol reduces synecresis, stabilises casein structure, removes boiled milk taste, prevents bitterness and suppresses oxidn. In whipped cream prepn., the sugar alcohols remove boiled taste and negative effects of lypase oxidn. The additives are partic. useful in dairies working with milks collected from different areas, varying w.r.t. cattle fooder, pastures, silage and weather.</p> |
