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In order to evaluation the effects of milk total solids on the growth of starter bacteria during fermentation,pasteurized skim milk was concentrated to 4 levels of total solids(14,18,23 and 27%) using a vacuum evaporator.Concentrated milk samples were inoculated with a yoghurt starter culture (CH1) and incubated at 43 ℃ for 6 hours.At intervals of 1 hour two samples removed from the incubator and cultured in BGWA medium.The results showed that increasing milk total solids,increased the time of lag phase for both starter bacteria but increased growth coefficient.