It is found that as a stabilizer in acidified milk drinks (AMD), CMC with higher molecular weight, DS or concentration is of much more benefit to the st...

• 当加入的CMC浓度过低时,酪蛋白颗粒易发生架桥絮凝而使体系失稳,较高浓度的CMC才可使体系趋于稳定。