摘要
通过不同配比的混合菌种和不同温度对发酵酸奶影响的研究，获得了发酵酸奶的最佳菌种比例（嗜热链球菌：保加利亚乳酸杆菌＝４：１）和最佳发酵温度（４０℃～４５℃），为指导酸奶生产提供了依据。
The effect of different temperature and mixed culture wtth different proportion on producing yoghurt wer studied. It showed the best proportion of mixed culture(Streptococcus thermophilus to Lactobacillus bulgaricus is 4: 1) and range of temperature (40℃ -50℃). It provided a reference for producing yoghurt.
