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.
在牛奶中混合酸奶或酸奶发酵剂并将其放入一个2夸脱的保温瓶中并密封。
Stir in the yogurt or starter and put the mixture into a 2 quart thermos and seal.
如果牛奶过烫，温度会杀死你酸奶或酸奶发酵剂中的细菌。
If it is too hot, the heat will kill the bacteria in your starter or yogurt.
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