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奶的营养价值十分丰富,含有蛋白质、脂肪、糖类,维生素A、B、c、D、E及钙、磷、铁等营养成分,是老幼皆宜的营养佳品。新鲜全脂牛奶经乳酸菌发酵为酸牛奶,具有特殊的醇酸风味。发酵改变了牛奶原来的结构因素,脂肪、蛋白质等营养物质更容易被机体消化吸收,同时还含有乳糖酶和活性乳酸菌等。其中乳酸菌产生的乳酸等有机酸,能抑制致病菌的生长,有利于保持机体的微生态平衡;酸牛奶中的牛奶因子熊抑制胆固醇的吸收,有利于降低胆固醇,还能促进受损伤的脱
The nutritional value of milk is very rich, with protein, fat, carbohydrates, vitamins A, B, c, D, E and calcium, phosphorus, iron and other nutrients, is suitable for both young and old. Fresh whole milk is fermented by lactic acid bacteria into yogurt with a special alkyd flavor. Fermentation changed the original structural factors of milk, fat, protein and other nutrients more easily digested by the body, but also contains lactase and lactobacilli and other activities. Among them, lactic acid and other organic acids produced by lactic acid bacteria can inhibit the growth of pathogenic bacteria and help maintain the micro-ecological balance of the body; the milk factor bear in yogurt inhibits the absorption of cholesterol, which is good for lowering cholesterol and accelerating damage