1) low-fat yogurt
低脂发酵酸奶
2) fermented yoghurt
发酵酸奶
1.
Development of mixed fermented yoghurt with dark rice and black bean;
黑米与黑豆混合发酵酸奶的研究
2.
The development and production of mixed fermented yoghurt from maize and soybean;
玉米、大豆全营养发酵酸奶的研制
3.
Prepare of the mixed fermented yoghurt with sesame and soybean;
芝麻大豆混合发酵酸奶的研制
5) yoghurt starter
酸奶发酵剂
1.
In this paper,the category of yoghurt starters and their general research situation were reviewed as well as the research development of Lactobacillus bulgaricus.
该文对酸奶发酵剂的种类和研究概况以及保加利亚乳杆菌的研究进展进行了综述。
2.
In this paper, we simply discuss the status quo, variety and preparation of yoghurt starter, at the same time we predict its prospects of development.
酸奶发酵剂一般由两种乳酸菌组成：嗜热链球菌和保加利亚乳杆菌。
6) postacidification of yoghurt
酸奶后发酵
1.
Study on controling the postacidification of yoghurt by nisin;
乳链菌肽对搅拌型酸奶后发酵的抑制效果研究
补充资料：薄荷酸奶
薄荷酸奶
似乎在寒冷的冬日，就应该大块吃肉，大碗喝酒，大口吃辣，觉得只有吃这样的东西才能抵御北风的刺骨。但是，在天干物燥的北京，很不适合吃得如此的厚重。还是来点儿助消化，清爽的薄荷酸奶，在油腻的冬日，应该给你个不错的心情。
[制作步骤]
原料：原味儿酸奶一杯，新鲜薄荷叶一大把，蜂蜜两大勺
- 薄荷叶洗净，用餐巾布或餐巾纸将薄荷叶上面的水分吸干
- 用研磨钵将薄荷叶捣碎，然后混合进蜂蜜，充分搅拌均匀
- 将制作好的蜂蜜薄荷加入原味儿酸奶中，混合后即可食用
说明：补充资料仅用于学习参考，请勿用于其它任何用途。