关键词: 酸乳, 贮存温度, 乳酸菌活菌数, 品质, 影响

Abstract: [Objective] To study the changes in the number and quality of viable lactic acid bacteria in yogurt at different storage temperatures. [Method] 5 batches of yogurt were stored at 2 ℃,4 ℃,6 ℃ and room temperature 25 ℃,and the number and quality score of viable lactic acid bacteria were detected once every 1 day from 1st to 19th day,for a total of 10 times. Compare,analyze and score the results. [Result] 5 batches of yogurt were stored at different temperatures,and all showed the same characteristics：when the yogurt was stored at room temperature 25 ℃ for 5~7 days,the number and quality score of viable lactic acid bacteria increased,but the number and quality score of viable lactic acid bacteria decreased sharply with the passage of time. The number and quality score of viable lactic acid bacteria increased within 19 days of storage at 4 ℃,and remained at a high level. When stored at 2 ℃ and 6 ℃,the number and quality score of viable lactic acid bacteria in yogurt decreased. The results of each batch were consistent and effectively verified. [Conclusion] Storage of yogurt at 4 ℃ was conducive to the growth of lactic acid bacteria and maintained high quality,which is the best storage temperature.

Key words: yogurt, storage temperature, number of viable lactic acid bacteria, quality, effect