Study on the Producing Technology of Yak Yogurt Based on Standardization Analysis

Abstract:

In order to optimize the processing technology of yak yogurt，sterilization conditions of yak milk，starter cultures，fermentation time，post-fermentation time were researched based on standardization analysis. The results showed that yak milk sterilization for 10 min at 90 ℃，starter culture with 0.15%，fermentation at 43±1 ℃，and post-fermentation for 24 h at 4 ℃，yak yogurt had good quality.