希腊式酸羊奶的研制

以新鲜羊奶为主要原料，添加羊乳清粉，研究了希腊式酸羊奶的工艺条件。 通过单因素试验和正交试验，以感官评分及酸度 为评价指标，确定希腊式酸羊奶的最佳发酵工艺条件。 结果表明，希腊式酸羊奶的最佳发酵工艺条件为羊乳清粉添加量1.0%，接种 量6%，发酵温度42 ℃，发酵时间8 h。 在此最佳条件下，感官评分达到87分，酸度为97 °T。 希腊式酸羊奶质地均匀，口感细腻浓郁，酸甜 适中，发酵乳香味明显，羊膻味不明显，其理化及微生物指标均符合相关国家标准。

Development of Greek goat yogurt

Using fresh goat milk as main raw material, with the addition of goat whey powder, the optimum process for Greek goat yogurt was studied. By single factor experiments and orthogonal experiments with sensory evaluation as index, the optimal fermentation technology of Greek goat yogurt was determined as follows: goat whey powder 1.0%, inoculum 6%, fermentation temperature 42 ℃ and time 8 h. Under these conditions, the Greek goat yogurt showed good quality with sensory evaluation score of 87 and acidity of 97 °T. The Greek goat yogurt exhibited uniform texture, exquisite taste, moderate acidity, thick fermented frankincense flavour, and no obvious mutton odor. The physicochemical and microbiological indexes of the product met the requirements of the relevant national standards.