因此在采用乳粉为原料生产酸奶时，不仅要考虑到全乳固体含量超过11．3％以上，而且要充分考虑到乳粉中乳糖、乳脂及全乳固体含氮物质中酪蛋白的含量，以确保生产出优质酸奶。

Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.

youdao

因此在采用乳粉为原料生产酸奶时，不仅要考虑到全乳固体含量超过11．3％以上，而且要充分考虑到乳粉中乳糖、乳脂及全乳固体含氮物质中酪蛋白的含量，以确保生产出优质酸奶。

Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.

youdao