Abstract
To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.
Publication Date
2-28-2015
First Page
222
Last Page
225
DOI
10.13652/j.issn.1003-5788.2015.01.051
Recommended Citation
Jianmin, WU; Shaojun, LIU; and Songlin, SHAO
(2015)
"Optimization on technology of potato yogurt,"
Food and Machinery: Vol. 31:
Iss.
1, Article 51.
DOI: 10.13652/j.issn.1003-5788.2015.01.051
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/51
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