关键词: 发酵乳, 加工工艺, 检测技术, 研究进展

Abstract: Fermented milk is rich in protein, calcium and vitamins and contains a full range of nutrients, which is favored by the public due to its unique flavor. With the rapid development and application of new technologies, great progress has been made in the production, processing and quality evaluation of fermented milk. In this paper, we review recent progress in the development of new raw materials, starter cultures and production technologies for fermented milk as well as quality evaluation technologies including texture, flavor, nutrient and microbial quality analysis, omics technology and high-throughput sequencing technology. We expect this review to provide a theoretical basis for the production and quality detection of fermented milk in the future.

Key words: fermented milk, processing technologies, detection technologies, progress