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- W2391606435 abstract "Chinese gooseberry and raisin fruit yoghurt is fermented by the optimum conditions of the mixed fermentation with milk and Chinese gooseberry paste by L.bulgaricus and Str.thermophlius. According to whey emergence rate, acidity and sense organs evaluate, through single factor test and orthogonal test find that the best formula and production technology is as follows: 81.7% fresh milk, 8% Chinese gooseberry in addition, 4% Honey, 0.32% CMC-Na and 3.0% starter culture will be added, fermented at 41℃ for 6h, then added 3% raisin matured at 0～4℃ for 12h. The sense organs evaluate score of fruit yoghurt will reach 91～95." @default.
- W2391606435 created "2016-06-24" @default.
- W2391606435 creator A5057393886 @default.
- W2391606435 date "2007-01-01" @default.
- W2391606435 modified "2023-09-25" @default.
- W2391606435 title "Research on production technology of Chinese gooseberry and raisin fruit yoghurt" @default.
- W2391606435 hasPublicationYear "2007" @default.
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