Notice of RetractionInvestigation of Production of Sanitarian Yogurt Drinking

Notice of Retraction

After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.

We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.

The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.

Yogurt Drinking was a production of Lactic acid, was rich in various nutrients. In this paper, Yogurt Drinking was directly made from fermented milk, in which Lactobacillus casei and Lactobacillus helveticus were combined to encourage to the formation of flavor compounds. In this research, glucose in fermented milk was to speed up the browning. The optimum conditions of fermented milk are as follows: the ratio of L.c to L.h was 2:1, fermentation temperature was 30°C and inoculum sizeis was 3%(w/w). The optimum conditions of yogurt drinking were as follows: fermented milk 32%(w/w), sugar 6.4%(w/w), acidity of fermented milk was 200°T. The main components of the final production were determined as total solids 12.5%, protein 1.29%, the concentration of viable counts was 2.8×10⁸ cfu/mL. Due to the lowest sedimentation rate, pectin was the the best stabilizer, moreover, the production made from pectin, was of uniform and exquisite texture and diverged special aroma. Suitable dosage was 0.26%(w/w). Acidity was an important factor of flavor in milk beverage. In our research, acidity from starter culture was distinct from traditional method of adding sour agent in the later period. This made up the defects of covering up the pure flavor by additives.