摘要
基于原料乳成分、加工条件及微生物代谢等因素的差异,不同发酵乳制品中的风味物质千差万别,种类繁多。该文综述了发酵乳中风味物质的研究进展、发酵乳中风味物质形成的主要途径、发酵剂菌种的代谢特性及风味物质的组成。
The components of different fermented dairy products were different and various,which mainly come from the composition of raw milk,processing conditions and metabolic diversity among starter cultures.The study summarized the development of fermented milk flavor.At the same time,the source of fermented milk flavor compound,metabolism of starter cultures and its composition were emphasized.
出处
《中国酿造》
CAS
北大核心
2008年第7X期8-11,共4页
China Brewing
关键词
发酵乳
风味
来源
菌种代谢
组成
fermented milk
flavor
source
metabolism of starter cultures
composition
