Standard for Fermented Milks 发酵乳产品的标准
Common microorganisms used in probiotic preparations are predominantly Lactobacillus species. Their incorporation in traditional food products has been established in the dairy industry, leading to the production of novel types of fermented milks and cheeses.
通常情况下,作为益生菌制剂的微生物主要是乳酸菌,在乳品工业中,乳酸菌被添加到传统的食品中,生产出新型的发酵乳和奶酪等产品。
参考来源 - 吸附与包埋技术固定化乳酸菌及其性质研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Fermented milks (especially yoghurt) are popular fermented dairy products throughout the world.
发酵奶，特别是酸奶，是世界上广受消费者欢迎的发酵乳制品。
Therefore, it is important to keep lactic acid bacteria live during distribution and storage of fermented milks and up to the time of consumption.
因此，在运输、贮藏过程中直至消费前，确保这些乳酸菌的存活甚为重要。
This article is devoted to the introduction of these bioactive peptides and the discussion of bioactive peptides in dairy products including fermented milks and cheeses.
文章对这些活性肽进行了介绍，并对乳制品(发酵乳和干酪)中的活性肽进行了讨论。
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