Hauv cov kua mis nyeem tagnrho, "lim hiam" yog yuav luag tus ntsuj plig uas txiav txim siab cov tsw thiab kev ntxhib los mos ntawm cov khoom. Ntawm ntau hom kev,Lactococcus Lactis yogurt oob khabTau dhau los ua qhov kev xaiv tseem ceeb rau ntau cov nroj tsuag mis nyuj thiab fermented zaub mov tsim khoom vim nws cov fermentation fermentation, thiab muaj kev siv dav. Yog li dab tsi ua rau nws tshwj xeeb heev? Thiab koj yuav xaiv txoj cai strain yog li cas? Kab lus no yuav muab kev nkag siab rau koj.
I. Lactococcus Lactococcus Lactococcus Lactis yogurt oob qhab?
Cias muab, lacococcus lactis yogurt oob khab yog yogurt oob khab ua feem ntau nrog lacococcus lactis. Nws yog hom lactic acid bacteria uas hloov mus rau hauv lactic acid, yog li muab cov mis nyuj acid, yog li muab cov mis nyuj acid, yog li muab cov mis nyuj seeb thiab ua rau nws ua rau muaj cov qauv yogurt.
Piv nrog rau lwm yam yogurt starters (xws li streptococilus thermophilus thiab lactococcus lactis yuav tsum tau muaj qhov tsis txaus ntseeg thiab muaj kev tsim cov kua mis flavored.
Ii. Nws lub luag haujlwm tseem ceeb hauv yogurt fermentation
- Kev tswj hwm acidity thiab kev ntxhib los mos: Lactococcus Lactococcus Lactococcus Lactis Ferments thiab kev tswj hwm tus qauv du thiab zoo nkauj thaum ua kom muaj txiaj ntsig zoo.
- Txhim kho cov khaubncaws sab nraud yooj yim: Qhov no ua kom muaj zog ua haujlwm ntau yam tsw qab (xws li Bittaldehyde thiab Diacety Saj, txhim kho cov khoom muaj kev paub zoo.
- Kev txhim kho fermentation ruaj khov: raws li lub tsev loj heev, nws tau tuav cov accompent thiab cov qauv acidity thiab uas yog qhov tseem ceeb rau loj- scread tsim ntau lawm.
- Txhawb mult - strain co {{fermentation: Lactococilus thermochilus lossis lactobacillus doilrueckii subsp. Bulgarus kom txhim kho cov kev sib txawv thiab kev nrawm nrawm.
III. Cov tub ntxhais zoo ntawm Lacococcus Lactis yogurt oob khab
- Tsawg fermentation kub: haum rau cov saw txias lossis qis {{{0} {{}}}}}}}}} heev los tswj.
- Mellow thiab tej tsw qab: tsawg dua mus rau pungent sourness, uas ua rau cov neeg tau txais txiaj ntsig zoo.
- Kev ua haujlwm siab: tswj kev ua haujlwm siab txawm tias nyob rau hauv khov -}}}}} Kev Cia Khoom thiab Tsheb Thauj Mus Los.
- Kev sib txuam dav: tuaj yeem siv rau hauv ntau hom khoom lag luam, cheese, thiab dej mis ua haujlwm.
Qhov no yog vim li cas ntau ** Yogurt starter kab lis kev cai cov neeg muab khoom ** Kev pom zoo ua rau lub hom phiaj no.
IV. Koj yuav tsum tau them dab tsi thaum yuav lacococcus lactis yogurt oob khab?
Yog tias koj yog lub Hoobkas khoom noj lossis hom khoom lag luam, koj tuaj yeem tsom rau cov ntsiab lus hauv qab no thaum yuav khoom:
- Kev pham thiab ruaj khov: cov npe tso npe nrov yuav muab daim ntawv pov thawj ntawm kev tsom xam (COA).
- Fermentation ua tsis tiav: xws li ps kawg, acidity profile, thiab curdling sijhawm.
- Daim Ntawv Ntim: Khov Ntim -}}} kua txiv qhuav, ua kua khov, thiab lwm yam.
- Cov Khoom Siv Tsim Nyog: Cov khoom lag luam puas muaj ISO, HACCP, HALAL, KOSHER, thiab lwm yam ntawv pov thawj
Hauv cov ntsiab lus, lactococcus lactis yogurt Nws pab cov tuam ntxhab tswj cov txheej txheem fermentation thaum tsim muaj ntau lub ntuj, du, thiab khoom noj kom zoo.
Yog tias koj tab tom nrhiav rau txoj kev ntseeg siabYogurt Starter Cais Mis TshuajLos yog xav kawm txog kev daws teeb meem fermentation haum rau koj cov khoom lag luam, nws raug nquahu kom sib txuas lus thiab cov lus pom zoo kom fermentation ntau dua thiab tswj tau.