優格DIY的乳品選購指引

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發表者:陳茵綿
來源:布布優格社團討論連結

優格DIY的乳品選購指引

1.全脂、成分無調整鮮乳
2.蛋白質含量3.3-3.5克/每100毫升
3.無額外添加的高鐵、高鈣
4.高溫 或 超高溫瞬間殺菌
5.100%生乳 或 保久乳

上述5點指引都能在鮮奶外包裝上找到資訊。
市面上能夠在各大生鮮賣場上架的商品,都是經過嚴格把關的好商品。每一款鮮奶商品的營養成分都略有些差異,但其 蛋白質、乳脂肪含量是最直接影響優格質地的關鍵。這幾款鮮奶都是全脂,蛋白質含量都在3.3-3.5克/每100毫升,做出來的優格都非常綿密好吃,最接近實驗室配方風味,推薦給大家。

#為何高溫或超高溫殺菌鮮乳做優格最好吃
因為經過高溫殺菌的乳品,原先存在乳品中的天然乳酸菌含量最少,當投入實驗室配方菌粉,其優格風味和質地都和實驗室配方最接近。

#為何蛋白質和脂肪含量很重要
因為鮮奶濃度最直接影響優格的凝固組織,凝固的愈紮實,優格的綿密度愈高。

#為何不能有額外添加的高鐵高鈣
鮮奶本身含有的礦物質不會影響發酵凝固,但額外添加的卻會使凝結力變弱,至於原因為何?我也還在摸索學習。

#為何保久乳也可以做優格
因為保久乳的原料也是生乳,只是消毒方式是採用高壓滅菌,所以可以常溫保存半年以上,開封后已破壞無菌狀態,必需要冷藏保存。

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布布優格: 優格DIY的乳品選購指引
優格DIY的乳品選購指引
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