乳酸细菌产生的酸足以使乳蛋白质凝固。
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
以蚂蚁蛋白、鲜牛奶为主要原料，采用保加利亚乳杆菌和嗜热链球菌作发酵剂，运用正交试验设计，对蚂蚁蛋白提取和凝固型酸奶加工工艺进行试验研究。
Extraction of ant protein and the process of set yogurt were studied, with ant protein and fresh milk as the main material, L.
乳蛋白对钙较敏感，游离钙含量过高则会导致乳受热凝固。
The milk protein are sensitive, they Could be Concreting in high free calcium ion by heat treatment.
本实验以鲜乳和山楂汁为主要原料，研究了制作山楂风味凝固型酸奶的最佳配方；
Hawthorn juice and milk were used as raw materials, the optimum formula of using solid yoghurt with hawthorn taste was studied.
本文研究了酸奶凝固过程中嗜热链球菌及保加利亚乳杆菌两种混合发酵菌的生长代谢动力学。
In this paper, growth and metabolic kinetics of Lactobacillus bulgricus and streptococcus thermophilus in forming yoghurt process were measured.
本文研究了酸奶凝固过程中嗜热链球菌及保加利亚乳杆菌两种混合发酵菌的生长代谢动力学。
In this paper, growth and metabolic kinetics of Lactobacillus bulgricus and streptococcus thermophilus in forming yoghurt process were measured.
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