本文研究了酪蛋白水解产物对YC-380、ABT-7、FAST-89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。结果表明酪蛋白水解产物对这三种酸奶发酵均有明显的促进作用。在菌种用量减半时添加酪蛋白水解产物可与对照组同时或提前达到发酵终点。加入酪蛋白水解产物或在菌种用量减半时加入酪蛋白水解产物对以不同发酵剂发酵的酸奶的粘度、口感有一定的影响，能提高酸奶的稠厚感。但对酸奶的风味和乳清析出却没有明显影响。

Effects of casein hydrolysate (CH) on fermentation time, starter dosage, viscosity, taste, mouthfeel and stability of yogurt with YC-380, ABT-7 and FAST-89 as starters were studied in the paper. Results showed that CH could obviously shorten the fermentation time of yogurts. With half of the starter dosages, adding CH could slightly shorten the fermentation time. Addition of CH also had influence on the viscosity and mouthfeel of yogurts and could improve the thickness of yogurts. However, it showed little effect on it taste and the separating of whey in yogurts.