2006-04-262024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/660680摘要：當細菌學及營養學開始展露頭角時，發酵乳的製作迅速在世界各地漫延開來。有 各種不同種類的發酵乳存在，不同的製作條件造就各式發酵乳，各具有其特有的 風味及用法。長久以來，發酵乳被認為是具有高營養有益健康之食品，而根據多 位學者的研究亦顯示發酵乳對特定疾病，尤其是腸的疾病，具有防治療效，此外 ，發酵乳亦被相信可以維繫身體的健康。在台灣，國人對牛乳的飲食習慣為冷飲 ，導致冬季乳有年過剩3,000公噸以上的問題。因此，如何開發具市場區隔性的國 產新式乳製品，兼具營養價值高及良好風味等特色，以擴大國人對鮮乳相關製品 的消費，實為當務之急。本研究擬研發四種兼具機能特性及營養之發酵乳製品 ，藉以增加冬季剩餘乳之應用。 <br> Abstract: When the sciences of bacteriology and nutrition were emerging, fermented milks were spread like wildfire in the world. Distinct forms of fermented milks exist. Each fits a special circumstance of development, catering to specific tastes or uses. Since long ago fermented milk has been known as healthy food with high nutritive content in a convenient form for the body. Very old documents show that fermented milk was credited with therapeutical effects for some diseases, especially in intestinal disorders. It is also believed that fermented milk helps keep the vitality of the body. In Taiwan, milk consume as cold drink. Therefore, winter milk had a troublesome problem of overproduction for 3000 metric ton. So, how to open up and develop the new functional fermented milk fits of Taiwanese is very important. The objective of this study is to develop four kinds fermented milk which are provided with functional characteristic and nutrition. By way of increase the amount of consumption of winter milk.