Study on Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria from Home-made Kurut in Qinghai;

To develop a simple, accurate, sensitive method for determination of vitamin C in fermented milk by high performance liquid chromatography (HPLC), in the meanwhile, determined the vitamin C in traditionally fermented milk (kurut, traditionally fermented goat milk, koumiss)of Qinghai province.

There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).

This paper discussed theapplication of HACCP in yogurt,analyzed all hazard factors possibly affecting quality in processing, and established the critical control points, controlling system and correct measures to meet the better quality of yogurt.

In this paper the shelf-life of yogurt (trademark: Weigang) was tested.

This article mainly introduced the processing technology of set-type yogurt containing mixed fruit juices.

Simple explain whey-albumen and low-polysaccharid `using in yoghurt.;

Study on the fermentation technology of sweet potato yoghurt;