三聚氰胺对酸乳发酵的影响

为了阐明三聚氰胺对酸乳发酵的影响,以含不同浓度三聚氰胺的鲜牛乳为原料进行了酸乳的发酵实验,测定了发酵过程中的pH值、发酵前后的活菌数及凝乳时间.结果表明：添加三聚氰胺会增大凝乳时的pH值,变化的最大值为0.78;也会增加凝乳时间,增加的最大值为1.5 h;凝乳时,乳酸菌的活菌数有所下降,但下降值不超过一个数量级;酸乳中三聚氰胺浓度越高,凝乳时质地越疏松;酸乳中菌体的形态差异并不明显.

EFFECTS OF MELAMINE ON YOGHURT FERMENTATION

In order to know how melamine affected milk fermentation,the experiment fermented milk which contained melamine of different concentration,and the pH value and viable cell number and curding time were detected.The experiment result showed that adding melamine in milk could increase curding pH value,the max value was 0.78;and the curding time was increased too,the max value was 1.5 h;the number of living bacteria had a slight descent by less than one logarithmic level;the texture of the curd was looser as the concentration of the melamine in the milk went higher;the shape of the bacteria in the yoghurt had little difference.