Conclusion : The fermentation of yoghurt test can be used to detect antibiotics residue in milk .

结论： 酸奶发酵实验可应用于 牛奶中抗生素残留的检测，可考虑作为 国标方法的 补充。

Technical Study on Lactic Acid Fermented Yoghurt of Carrot Juice and Peanut Milk

胡萝卜花生 乳发酵 酸奶工艺研究

Production technology on soft yoghurt produced from buffalo milk and concentrated haw juice as main raw materials was studied and all technology conditions affecting the flavor and stability of the products were compared .

探讨了以水 牛奶和山楂浓缩汁为主要原料生产 搅拌 型 酸奶的生产工艺，并比较了影响产品口味和稳定性的各种工艺条件。

Single factors and orthogonal experiments of lactic acid fermentation system determined optimum technology condition to prepare yoghurt by fermentation : added 20 g immobilized lactic acid bacterium / 100 mL milk ;

乳酸发酵体系的单一因素和正交实验确定了发酵制备 酸奶的最佳工艺条件：每100mL 牛乳中添加20g固定化乳酸菌；

Technological Parameter Study on the Development of Yoghurt with Milk and Jew ' s-ear Optimized by Modified BP Neural Network

改进型B-P神经网络优选木耳 牛奶发酵 酸乳工艺参数的研究

For yoghurt Danone buys raw milk locally but only from large dairy farms .

用于 生产 酸奶 的 鲜奶，达能是在中国本土采购的，但只从大型养牛场采购。

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。

The yoghurt beverage using milk and the hydrolysate of Jerusalem artichoke by inulinase as main raw materials was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus ( 1:1 ) .

以菊芋、 牛奶为主要原料，将菊芋酶法水解，选取嗜热链球菌和保加利亚乳杆菌（1∶1）的混合菌种为 发酵剂进行 乳酸 发酵 生产 酸乳饮料。

An opuntia dilleniii haw fruit yoghurt was developed with nutrition and healthcare function using opuntia dilleniii haw fruit and fresh milk as the main materials .

以仙人掌和鲜 牛乳为主要原料，配以蔗糖、稳定剂、护色剂等，研制出了一种具有营养和保健功能的仙人掌果肉 酸奶。

The best formulation and producing technique condition that produce the flavored yoghurt with fresh milk and peanut were studied .

研究了以鲜 乳和花生为原料生产风味 型 酸奶的最适配方及生产技术条件。

A new type of liquid lichi yoghurt was studied with lichi pulp and milk powder by fermentation used lactic acid bacteria .

本文以荔枝为原料，添加适量 奶粉，经乳酸菌发酵制成一种新型 酸牛奶。

Study on variations of yoghurt milk proteins and free amino acids and relationship between texture during low-temperature storage

酸乳低温储存期间 乳蛋白和游离氨基酸变化及质构关系

The yoghurt added the tea powder either have the acidophilus milk nutrition or possess the tea flavor at the same time .

将 超微茶粉作为一种 添加剂加入到 酸奶中， 制作成 超微茶粉 酸奶，既能 保持 酸奶原有的营养价值和 保健作用，同时又具有茶叶的风味。

The foundation of the HACCP system in the producing of Spirulina yoghurt advanced parameters . It is easy reasonable and efficient for milk enterprise to produce product with high quality .

因此，在 液态 奶生产企业实施 HACCP管理，不但可以规范企业生产，提高产品质量，而且简便、易行、合理、高效。

The processing technique and formula of Lotus-root yoghurt were optimized . The optimum formula was 6 ∶ 1 of fresh milk to Lotus-root juice . 4 % of ferment agent was used for 6 hours with 8 % of sucrose .

对莲藕 酸奶的配方和加工工艺进行了研究，得出最佳工艺条件为： 牛乳与莲藕汁的比例为4∶6，接种量4%，发酵时间6h，加糖量8%。