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- W2365279196 abstract "Walnut flavored yoghurt was developed using partially defatted walnut and fresh milk as main raw materials and Lactobacillus bulgaricus and Streptococcus thermophilus as bacterial starters.On basis of single factor experiment,the optimal fermentation conditions were determined by orthogonal experiment.The results suggested that when 7% sugar and 0.4% compound stabilizing agent(containing 50% CMC-Na and 50% PGA) were added into the mixed milk(walnut milk:fresh milk 1∶ 4) followed by inoculating 4% starter(domesticated lactic acid bacteria),and the fermention was conducted at 42℃ for 4h,the yogurt would have good texture and flavour." @default.
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- W2365279196 date "2012-01-01" @default.
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- W2365279196 title "Fermentation technology of walnut flavored yoghurt" @default.
- W2365279196 hasPublicationYear "2012" @default.
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