Optimum solid content, fermentation time and sterilization temperature for each material in yogurt processing were determined.
经发酵实验，分别确定了不同原料的最佳固形物含量、发酵时间、杀菌温度等影响因素。
Finally put the amount of the fermentation substrate, temperature, time, water content on quality of fermented products, and initially determined the optimum conditions of fermentation.
同时还研究了发酵基质投放量、温度、时间、含水率对发酵产品质量的影响，初步确定了发酵的适宜条件。
Finally put the amount of the fermentation substrate, temperature, time, water content on quality of fermented products, and initially determined the optimum conditions of fermentation.
同时还研究了发酵基质投放量、温度、时间、含水率对发酵产品质量的影响，初步确定了发酵的适宜条件。
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