A custardlike food with a tart flavor, prepared milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit.
酸乳酪一种具有酸味的蛋奶糕状食物，由细菌作用的牛奶凝结物制得，尤指。
The fermented milk was made of milk or dairy products by inoculating lactobacillus.
发酵乳，它是以乳或乳制品为主要原料，通过接种乳酸菌发酵后而制成。
Faulty corks can cause a moldy or wet cardboard aroma, while a sour milk aroma is due to another spoilage organism called lactobacillus.
而酸奶味归结于另一个称为乳酸杆菌属的有机体损坏，质量不好的木塞可能导致发霉或湿纸板味。
The dietary fiber extracted from corn husk was mixed with skimmed milk, and fermented by lactobacillus.
以玉米皮为原料提取膳食纤维并与脱脂乳混合，接入乳酸菌发酵。
The soluble dietary fiber isolated from brewer's spent grains was mixed with skimmed milk, and fermented by lactobacillus.
以啤酒糟为原料提取可溶性膳食纤维与脱脂乳混合，接入乳酸菌发酵。
Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion-exchange chromatograph.
应用高效离子交换色谱对脱脂乳发酵体系中的嗜热链球菌和保加利亚乳杆菌进行色谱表征。
Bifidus factor, one of the oldest known disease-resistance factors in human milk, promotes the growth of a beneficial organism named Lactobacillus bifidus.
双歧因子，已知的最早的母乳中的抗体因子之一，促进了名为双歧杆菌的有益微生物的生长。
The effect of different milk nutritious ingredient and the content of solid on producing yoghurt were studied. It provided a reference for producing yoghurt and the lactobacillus milk beverage.
通过不同乳营养成分比例、乳固体含量以及菌种量对酸奶发酵的影响情况进行研究，为指导酸奶和乳酸菌饮料生产提供了依据。
Fermented milk was mixed with cereals and juice to make a Lactobacillus beverage.
以发酵酸乳为主要原料，复配谷物和果汁制作乳酸菌饮料。
Pumpkin juice and milk as the main materials were fermented by Lactobacillus to give a low-sugar healthcare yoghurt.
以南瓜浆、牛乳为原料，通过乳酸菌发酵，研制一种发酵保健食品。
The factors influencing the stability of Lactobacillus goat milk beverage are studied.
对影响乳酸菌羊乳饮料稳定性的因素进行了研究。
Milk was used to give yoghurt featured by rich nutrients and nice flavour through a temperature-changing fermentation with Lactobacillus.
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。
In this experiment, Lactobacillus acidophilus-fermented milk, Bifidobacterium-fermented milk and common flavoured yogurt were mixed to give a compounded Bifidobacterium milk beverage.
以发酵生产的嗜酸乳杆菌发酵乳、双歧杆菌发酵乳、增香普通酸乳为原料，通过复配得到一种双歧益生菌饮料。
New yoghurt was developed from Puerariae Radix, green tea, un-skimmed milk powder and sugar by fermenting with Lactobacillus bulgaricus and Streptococcus thermophilus.
以葛根、绿茶、全脂奶粉、蔗糖为主要原料，通过保加利亚乳酸杆菌和嗜热链球菌发酵，研制出一种新型的葛根绿茶酸奶。
New yoghurt was developed from Puerariae Radix, green tea, un-skimmed milk powder and sugar by fermenting with Lactobacillus bulgaricus and Streptococcus thermophilus.
以葛根、绿茶、全脂奶粉、蔗糖为主要原料，通过保加利亚乳酸杆菌和嗜热链球菌发酵，研制出一种新型的葛根绿茶酸奶。
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