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  • 翻譯期刊~食科的高手幫幫忙翻譯


    Previously weighed ingredients were mixed into non-fat milk and the mixes were heated to 60 C, homogenized at 13.8MPa at the first stage

    and 3.45MPa at the second stage.

    Homogenized mixes were batch pasteurized at 85 C for 30 min and then rapidly cooled using an ice water bath to 40 C. Freshly thawed frozen culture concentrate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus (CH-3, yogurt culture, Chr. Hansen’s Laboratory, Milwaukee, WI, USA)was added at 5ml per 7.57 kg of yogurt mixes.

    After mixing, the inoculated yogurt mixes were poured into 228 g plastic cups and incubated at 40 1C. Incubation was terminated at a pH of 4.5, which required approximately 3–4 h. The cups were refrigerated at 5 1C until analysis.

    Yogurt manufacture was replicated three times.

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