1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China 在期刊界中查找 在百度中查找 在本站中查找
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China 在期刊界中查找 在百度中查找 在本站中查找
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China;2. Beingmate Baby & Child Food Co., Ltd., Hangzhou, Zhejiang 310007, China 在期刊界中查找 在百度中查找 在本站中查找
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China 在期刊界中查找 在百度中查找 在本站中查找
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China 在期刊界中查找 在百度中查找 在本站中查找
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China 在期刊界中查找 在百度中查找 在本站中查找
1. Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China 在期刊界中查找 在百度中查找 在本站中查找
Postacidification which is produced by lactic acid bacteria, always occurs in yogurt during the storage, transportation and consumption, leads to milk fermentation with high acidity, and affects the sensory and flavor of yogurt. The mechanism of acid resistance in lactic acid bacteria and postacidification was introduced in this paper. In addition, physical, chemical and biological methods of controlling postacidification were expounded and prospected.