The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage

The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage

This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other was fermenting milk alone by lactic acid bact...

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Bibliographic Details
Main Authors: Lina Zong, Maolin Lu, Wenqiong Wang, Yunchao Wa, Hengxian Qu, Dawei Chen, Yang Liu, Yi Qian, Qingyang Ji, Ruixia Gu
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Fermentation
Subjects:
mixed fermentation methods
fermented soymilk and milk mixtures
storage period
flavor
sensory quality
Online Access:https://www.mdpi.com/2311-5637/8/12/668

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