Notice of RetractionInvestigation of Production of Sanitarian Yogurt Drinking

Abstract

Yogurt Drinking was a production of Lactic acid, was rich in various nutrients. In this paper, Yogurt Drinking was directly made from fermented milk, in which Lactobacillus casei and Lactobacillus helveticus were combined to encourage to the formation of flavor compounds. In this research, glucose in fermented milk was to speed up the browning. The optimum conditions of fermented milk are as follows: the ratio of L.c to L.h was 2:1, fermentation temperature was 30°C and inoculum sizeis was 3%(w/w). The optimum conditions of yogurt drinking were as follows: fermented milk 32%(w/w), sugar 6.4%(w/w), acidity of fermented milk was 200°T. The main components of the final production were determined as total solids 12.5%, protein 1.29%, the concentration of viable counts was 2.8×108 cfu/mL. Due to the lowest sedimentation rate, pectin was the the best stabilizer, moreover, the production made from pectin, was of uniform and exquisite texture and diverged special aroma. Suitable dosage was 0.26%(w/w). Acidity was an important factor of flavor in milk beverage. In our research, acidity from starter culture was distinct from traditional method of adding sour agent in the later period. This made up the defects of covering up the pure flavor by additives.