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.

youdao

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.

youdao

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.

youdao