Application of multiple lactics cultures in the yogurt production and selection of the stabilizer
The experiment of Rhodia MY900 multiple lactics cultures and the CMC, Xanthan gum, Modified starch and mixed stabilizers in the stirred yogurt were studied. The results showed that adding MY900 cultures 40U/1000L fresh milk and the fermentation time being 5.0~6.0h, in 43℃,stirring,the gel yogurt was processed, its taste being very good. It also showed the modified starch or mixed stabilizers was a reasonable thickening agent of the stirred yogurt.