添加乳果糖生产的天然酸奶的品质特性

Integrative Food, Nutrition and Metabolism Pub Date : 2019-01-01 DOI:10.15761/ifnm.1000253

Jarosław Kliks, A. Leśniak, M. Spruch, Sara Szołdra, Sławomir Czabaj

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引用次数: 2

摘要

酸奶的名字来自土耳其语:“ya-urt”，字面意思是“酸牛奶”。3000多年前，它被巴比伦人、埃及人和印度人食用，后来又出现在土耳其人和保加利亚人的餐桌上。以前它是用羊奶、水牛奶、山羊奶和牛奶制作的。现在酸奶主要是由牛奶制成的。即使在20世纪，酸奶也在瑞典的药店出售，因为它被认为对健康有很好的影响[1]。

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Quality characteristics of natural yoghurts produced with lactulose supplementation

The name of yogurt comes from the Turkish word: “ya-urt”, which literally means “sour milk”. Over 3000 years ago it was consumed by Babylonians, Egyptians and Hindus, to next come at the Turkish and Bulgarian tables. Previously it was prepared with sheep’s, buffalo’s, goat’s and cow’s milk. Nowadays yogurt is produced mainly from cow’s milk. Even in 20th century yogurt was sold in Sweden pharmacies, because it was known to have a good effect on health [1].

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Integrative Food, Nutrition and Metabolism

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