Preparation of a Functional Yogurt with Nostoc flagelliforme
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Abstract:
A functional yogurt was prepared using fresh milk and Nostoc flagelliforme as raw materials. The results showed that the best contents of Nostoc flagelliforme, sucrose, stabilizer and emulisizer were 10%, 10%, 0.2% and 0.15%, respectively. And the best ratio of Lactobacillus bulgaricus to Streptococcus thermophilus, inoculum size and fermentation temperature were1:1, 4% and 44 ℃, respectively. Under those conditions, the yogurt was achieved with high quality.
