oThe study on the growth of lactic acid bacteria, conductivity, pH and the relation between conductivity and pH during yoghurt fermentation was conducted.

本文研究了酸奶发酵过程中乳酸菌双菌的生长规律,酸奶电导率变化和pH值下降曲线以及二者间的关系。

This thesis mainly studies on the extraction ofexopolysaccharides in yoghurt and high exopolysaccharides-producing of yoghurt.

本课题主要对酸乳中乳酸菌胞外多糖的提取、高产乳酸菌胞外多糖发酵剂进行了研究。

The above results show that NIRS is applicable to assess the textural properties of goat yoghurt with good accuracy. However, further studies on statistical modeling need to be done for improving prediction precision.

结果表明：NIRS 适合评价羊酸奶的质构特性，具有一定的准确性与预测能力，但是建模方法值得进一步研究以提高预测的精度。