以苦杏仁，鲜牛奶为主要原料，研制一种复合型。
A health promotional beverage was developed by combination of almond and milk.
以牛奶为主要原料，用乳酸菌进行变温发酵制成营养丰富、酸甜适中的酸奶。
Milk was used to give yoghurt featured by rich nutrients and nice flavour through a temperature-changing fermentation with Lactobacillus.
以新鲜牛奶为主要原料，通过双因素正交试验研究了超高压对新鲜牛奶的杀菌作用。
The orthogonal design including processing pressure and time was used to research the effect of the ultra-high pressure processing on the sterilization of fresh milk.
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