Corpus ID: 87117767

Study on and preparation of chufa healthcare yoghurt

@article{Ya2008StudyOA,
  title={Study on and preparation of chufa healthcare yoghurt},
  author={N. Ya},
  journal={The Beverage Industry},
  year={2008}
}
  • N. Ya
  • Published 2008
  • Chemistry
  • The Beverage Industry
In the study, a new healthcare drink with special flavour and abundant nutrients was produced from chufa and fresh milk as the main materials, with the addition of sugar and stabilizers and by fermentation with mixed Lactobacillus bulgaricus and Streptococcus thermophilus. Through orthogonal experiments, the optimum fermentation conditions were determined as follows:4% Lactobacillus bulgaricus and Streptococcus thermophilus(1∶1), fermentation at 42℃ for 5 h, and post-fermentation for 20 h.