Lactobacillus goat milk beverage 乳酸菌羊乳饮料
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。
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。
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