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酸奶是指以生牛(羊)乳或奶粉为原材料,经杀菌、接种嗜热链球菌和保加利亚乳杆菌发酵制成的产品。酸奶的营养价值可以与牛奶、羊奶相媲美,但酸奶经过了发酵的过程,乳糖转变为乳酸,使乳糖不耐症的人也可以适宜饮用。乳酸令牛(羊)奶中蛋白质凝固、游离氨基酸增加,脂肪不同程度地分解,不仅形成了酸奶独特的风味,还使营养成分更易消化吸收。添加的益生菌对维持人体的健康也发挥着重要作用。目前,酸奶已经成为人们喜欢
Yogurt refers to raw cattle (sheep) milk or milk as raw material, after sterilization, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus fermentation products. The nutritional value of yogurt with milk, goat milk comparable, but the yogurt after the fermentation process, lactose into lactic acid, lactose intolerance people can drink. Lactic acid makes cow (sheep) milk protein coagulation, free amino acids increase, fat decomposition to varying degrees, not only formed a unique flavor of yogurt, but also to make nutrients more easily digestible. The added probiotics also play an important role in maintaining the health of the human body. At present, yogurt has become the favorite of people