| [1] |
Larsson C.Effects on product quality for probiotic yoghurts caused by long storage times during production[D].Sweden:Linkoping University, 2009.
|
| [2] |
Oliveiraa M N, Sodini I, Remeuf F, et al.Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria[J].International Dairy Journal, 2001, 11:935-942.
|
| [3] |
Cakmakci S, Cetin B, Turgut T, et al.Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts[J].Turk J Vet Anim Sci, 2012, 36 (3) :231-237.
|
| [4] |
Beal C, Skokanova J, Latrille E, et al.Combined Effects ofCulture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt[J].Journal of Dairy Science, 1999, 82:673-681.
|
| [5] |
Vinderola C G, Mocchiutti P, Reinheimer J A.Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products[J].Journal of Dairy Science, 2002, 85:721-729.
|
| [6] |
包维臣, 陈霞, 邵玉宇, 等.保加利亚乳杆菌与嗜热链球菌共生机理的研究进展[J].中国乳品工业, 2011, 39 (12) :20-23.
|
| [7] |
Panagiotidis P, Koureli R, Tzia C.Industrial Yoghurt Manufacture:Monotoring of Fermentation Process and Improvement of Final Product Quality[J].Journal of Dairy Science, 2007, 90 (6) :2641-2654.
|
| [8] |
王攀.凝固性羊奶酸奶加工技术的研究[D].西安:陕西师范大学, 2010.
|
| [9] |
Celik S, Bakirci H.Some properties of yoghurt produced by adding mulberry pekmez1[J].International Journal of Dairy Technology, 2003, 56 (1) :26-19.
|
| [10] |
Sahadeva, Leong, Chua, et al.Survival of commercial probiotic strains to pH and bile[J].International Food Research Journal, 2011, 18 (4) :1515-1522.
|
| [11] |
Andreas O, Alain H, Marcel B, et al.Sensory investigation of yogurt flavor perception:mutual Influence of volatiles and acidity[J].Journal Agricalture Food Chemistry, 2000, 48 (2) :441-450.
|
| [12] |
Behare P V, Singh R, Tomar S K, et al.Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi[J].Journal of Dairy Science, 2010, 93 (7) :2874-2879.
|
| [13] |
生庆海, 张爱霞, 马蕊.乳与乳制品感官评价[M].北京:中国轻工业出版社, 2009:74.
|
| [14] |
苏雅静, 孙爱东, 高雪娟.竹笋壳总黄酮提取工艺的响应面设计优化[J].食品工业科技, 2010, 31 (1) :233-236.
|
| [15] |
Kristoa E, Biliaderisb C G, Tzanetakisb N.Modelling of the acidification process and rheological properties milk fermented with a yogurt starter culture using response surface methodology[J].Food Chemistry, 2003, 83:437-446.
|
| [16] |
徐向宏, 何明珠.实验设计与Design-Expert、SPSS应用[M].北京:科学出版社, 2010:147-160.
|
| [17] |
John A, Lucey.Cultured dairy products:an ower view of their gelation and texture properties[J].International Journal of Dairy Technology, 2004, 57:77-84.
|
| [18] |
Mutlu B, Akm S M.Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk[J].Food Chemistry, 2007, 100:788-793.
|
| [19] |
Lee W J, Lucey J A.Structure and Physical Properties of Yogurt Gels:Effect of Inoculation Rate and Incubation Temperature[J].Journal of Dairy Science, 2004, 87:3153-3164.
|
| [20] |
Cais-sokolinska D, Michalsk M M, Pikul A.Role of the proportion of yoghurt bacterial stains in milk souring and the formantion of curd qualitative characteristics[J].Bull Vet Inst Pulawy, 2004, 48:437-441.
|
| [21] |
秦南冰, 李妍, 袁珠妮, 等.保加利亚乳杆菌与嗜热链球菌的比例变化对酸奶品质的影响[J].中国乳品工业, 2011, 39 (2) :37-40.
|
DownLoad: