关键词: 希腊式酸奶; 乳清蛋白; 酪蛋白酸钠

Abstract: The purpose of this study was to optimize the preparation of Greek yoghurt.It was found that the optimal fermentation substrate was composed of 40% fresh milk,8% sucrose,skim milk powder and WPC at a ratio of 80:20,and 2‰ sodium caseinate and fermented with YO-MIXTM.Meanwhile,the optimal hydration conditions were determined as 50℃,60 min,and fermentation end pH 4.65.?

Key words: Greek yogurt;whey protein;sodium caseinate;