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酸奶发酵凝固机理是什么

更新时间: 2020-09-23 00:00:00     

乳糖在乳糖酶的作用下,首先将乳糖分解为两分子单糖,进一步在乳酸菌的作用下生成乳酸,乳酸使奶中酪蛋白胶粒中的胶体磷酸钙转变成可溶性磷酸钙,从而使酪蛋白胶粒的稳定性下降,并在酸碱度为四点六至四点七时,酪蛋白发生凝集沉淀,接着经过巴氏杀菌后再向牛奶中添加有益菌或者其它发酵剂经发酵后,再冷却灌装形成牛奶制品发酵凝固。

关键词: 酸奶 发酵 凝固 机理 什么

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