This paper studied the effects of addition of different amounts of soybean protein isolate(SPI)and /or whey protein concentrate(WPC)on the fermentation of yog urt.

• 系统地探讨和对比了大豆分离蛋白SPI、浓缩乳清蛋白WPC不同替代度对复合蛋白酸奶发酵过程中的相关参数及感官性质的影响。