Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis.

As shown in Figure 1 c, with the increase of fat content, the WHC of the fermented milk showed an increasing trend.

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As the amount of starter culture inoculation increased, the sensory scores of the fermented milk showed a trend of initially increasing, then decreasing, with acidity increasing with the amount of starter culture inoculation.

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