The optimum conditions of milk fermentation using oxygen-resistant Bifidobacterium are investigated.
研究了耐氧性双歧杆菌牛乳发酵的最佳条件。
Milk was used as material for fermentation and pollen polysaccharide was added into to produce yoghourt.
以牛乳为原料进行发酵，并添加花粉多糖研制多糖酸奶。
Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
乳酸：在苹果乳酸发酵中产生的一种圆滑(不尖锐)的酸。这种酸也存在于牛奶中。
For the milk overflows problem of the bottled yoghurts in processing of fermentation, we proceeded the contrast experiments and found out the method of problem-solving.
对凝固型瓶装酸牛奶在发酵过程中出现部分溢奶问题进行了工艺对比试验，找到了解决问题的方法。
Clotted soybean milk was produced by fermentation from soybean and fresh milk as the raw materials, the technology for which was studied.
研究了以大豆和鲜牛奶为原料发酵生产酸豆乳饮料的工艺。
The product is prepared through the fermentation of milk added with carrot juice by cooperation of common lactic acid bacteria and the oxygen-tolerant strain of bifidobacterium.
采用已耐氧驯化的两歧双歧杆菌，与普通乳酸菌共同发酵含胡萝卜汁的牛奶制品。
The fermentation of milk causes it to curdle.
牛奶发酵会凝结起来。
Through fermentation test, some strains had properties of producing acid, solidifying milk and producing good smell.
经发酵试验发现有些菌株产酸凝乳，产芳香味等性能良好。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
In contains ultra small molecule hyaluronic acid, milk protein fermentation extract, trehalose moisturizing factors, anti-inflammatory hazel extract. It regulates sebum secretion molecules.
含超小分子玻尿酸、乳蛋白发酵萃取精华、海藻糖锁水因子、抗炎金缕梅。可深层补水，调节皮脂分子分泌、令角质快速充水。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.
以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
The results show that the lactic fermentation relate to the quantity of milk added.
结果表明：乳酸发酵速度与牛乳的加入量有关；
Using fresh ewe's milk as raw materials, we research and study the flavor of the sour ewe's milk and production technology of the lactobacillus's biological fermentation.
以鲜羊奶为原料，通过乳酸菌的生物学发酵，对其生产工艺和酸羊奶的风味进行了研究和探讨。
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。
Milk as raw material in traditional yogurt, that is obtained by lactic acid fermentation, product quality is influenced by a variety of factors such as raw materials, process, storage.
统酸奶以牛乳为原料，经乳酸菌发酵制得，产品质量受原料、工艺、贮藏等多种因素影响。 本文以酸奶最新研究成果依据，总结了酸奶的 研究现状和发展趋势。
Up until then it had only been produced in small amounts on the surface of the fermentation broth in milk bottles!
而在那时，penicillin只能用在瓶装牛奶表面发酵的方法小量的生产。
The article introduced a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.
以南瓜、牛乳为原料，进行乳酸发酵而制得的一种发酵保健饮料。
After trash extraction, cream separation and protein extraction, raw milk underwent instant sterilization under high temperature for fermentation.
原料乳经除杂、奶油分离、蛋白提取、脱脂后，再高温瞬时灭菌后进行发酵。
A set probiotic ginseng fruit yogurt was prepared from ginseng fruit and full-cream milk powder by fermentation.
以人参果和全脂奶粉为原料，发酵产生益生菌人参果酸奶，得到一种新型的凝固性酸乳蛋白食品。
The invention relates to a method for preparing oat further processed product, which in detail relates to a process of producing oat biological fermentation milk.
本发明涉及一种燕麦深加工产品的制备方法，具体为一种燕麦生物发酵乳的制备工艺。
The use of fresh rice milk instead of part of production water in yellow rice wine fermentation process could effectively inhibit acids formation and the proper addition level of rice milk was 40 %.
黄酒发酵过程中用新鲜米浆水替代部分投料用水，可以起到“以酸制酸”的作用，最适宜的浆水添加量为40 %。
The use of fresh rice milk instead of part of production water in yellow rice wine fermentation process could effectively inhibit acids formation and the proper addition level of rice milk was 40 %.
黄酒发酵过程中用新鲜米浆水替代部分投料用水，可以起到“以酸制酸”的作用，最适宜的浆水添加量为40 %。
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