It was only the yogurt or cultured milk products with lactic acid bacteria.
就系得酸奶酪同酸奶制品有乳酸菌架咋。
Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
乳酸：在苹果乳酸发酵中产生的一种圆滑(不尖锐)的酸。这种酸也存在于牛奶中。
They're harmless, but if they bother you, use a soap-free body wash and plenty of moisturiser, or copy Cleopatra and bathe in milk because lactic acid can help.
它们是无害的，但是如果你觉得它很难看，可以用无皂沐浴露和足够的保湿霜，或像克利奥帕特拉那样，沐浴在牛奶里，因为乳酸可以帮助缓解“鸡皮疙瘩”。
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。
The manufacture involves a microbial process by which some of the milk sugar lactose is converted to lactic acid.
制造涉及微生物的过程，其中的一些牛奶中的乳糖转化为乳酸。
Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.
乳酸菌培养物被称为发酵剂，它经常在许多乳制品的制备过程中被添加到乳品中。
Shimazaki I's team assessed the severity of periodontal disease in 942 men and women, aged 40 to 79 years, and their intake of milk, cheese, and lactic acid foods.
岛崎教授领导的研究小组对942名年龄在40岁至79岁之间的男性和女性进行了调查，主要对他们所患牙周炎的严重程度以及摄入的牛奶、乳酪和乳酸类食品量进行了评估。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.
以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
New nutritious health drink is made of milk and maize fermented by lactic acid bacteria.
以玉米、牛奶为原料，经乳酸菌发酵，研制出了新型的营养保健饮料。
The result showed, the acidophilous milk had a good apparent quality when the 6 lactic acid bacterium strains were used as ferment.
结果表明，6株乳酸菌作为发酵剂生产酸奶感官性能优良。
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。
In the experiment, lactic acid bacteria with high thermotolerance were isolated from silage, apple pomace, milk and fresh pickles.
本实验从青贮玉米饲料、果渣、牛奶、新鲜的泡菜汁等样品中筛选耐高温乳酸菌。
This paper studies the processing technology that produces a lactic acid bacteria drink with chestnut and skim milk.
研究了以板栗和脱脂奶为原料进行乳酸发酵的生产工艺技术。
The product is prepared through the fermentation of milk added with carrot juice by cooperation of common lactic acid bacteria and the oxygen-tolerant strain of bifidobacterium.
采用已耐氧驯化的两歧双歧杆菌，与普通乳酸菌共同发酵含胡萝卜汁的牛奶制品。
The article introduced a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.
以南瓜、牛乳为原料，进行乳酸发酵而制得的一种发酵保健饮料。
As raw materials with pear juice of wild thorn and milk, we have produced a kind of wild thorn pear yogurt after fermented with lactic acid.
以野生刺梨汁、牛乳为原料，经乳酸发酵后生产出一种野生刺梨酸奶。
Using whole egg and milk as the main raw materials, we develop a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavour of egg.
以全蛋和牛乳为主要原料，研制出一种营养丰富、均衡、有鸡蛋风味的乳酸饮料。
The present invention relates to a soybean milk double-protein lactic acid bacteria beverage and its preparation method.
本发明涉及一种大豆牛奶双蛋白乳酸菌饮料及其制备方法。
The effects of the factors such as stabilizer blends, fermented milk and processing on the quality of FMIC and the vitality of Lactic acid bacteria are inquired.
本文重点研究发酵乳冰淇淋的配方及工艺条件，探讨了发酵乳的加量、不同复合添加剂及工艺过程对冰淇淋质量及乳酸菌活力的影响。
Using apple, egg-yolk and milk as the main raw material, developed a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of egg yolk.
本实验以苹果、蛋黄和牛乳为主要原料，研制出一种营养丰富、均衡、有蛋黄风味的乳酸发酵饮料。
In soybean milk entered 9% of cane sugar, then disinfected, made cool, inoculated lactic acid bacteria and fermented, the short for quality and acceptance were all very good.
在豆浆中加入9%的蔗糖，灭菌冷却后接种乳酸菌，经发酵后生产出酸豆奶，其感官质量好，可接受性强。
Milk as raw material in traditional yogurt, that is obtained by lactic acid fermentation, product quality is influenced by a variety of factors such as raw materials, process, storage.
统酸奶以牛乳为原料，经乳酸菌发酵制得，产品质量受原料、工艺、贮藏等多种因素影响。 本文以酸奶最新研究成果依据，总结了酸奶的 研究现状和发展趋势。
Milk as raw material in traditional yogurt, that is obtained by lactic acid fermentation, product quality is influenced by a variety of factors such as raw materials, process, storage.
统酸奶以牛乳为原料，经乳酸菌发酵制得，产品质量受原料、工艺、贮藏等多种因素影响。 本文以酸奶最新研究成果依据，总结了酸奶的 研究现状和发展趋势。
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