Post-fermentation normal-temperature viable bacterium yogurt and preparation method thereof

Post-fermentation normal-temperature viable bacterium yogurt and preparation method thereof

The invention relates to a yogurt product with viable lactic acid bacteria stored at normal temperature and a preparation method thereof. 本发明涉及种在常温条件下储存的具有活乳酸菌的酸牛乳产品，及其制备方法。

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Bibliographische Detailangaben
Hauptverfasser: HUANG YONGSHENG, ZHANG JIE, REN XIANFENG, WANG XU, BAI RU, LI WENQING, LI YUAN, BAI HAOXUE, ZHENG LIJUN, ZHANG YUAN, WANG HUI
Format: Patent
Sprache:chi ; eng
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The invention relates to a yogurt product with viable lactic acid bacteria stored at normal temperature and a preparation method thereof. 本发明涉及种在常温条件下储存的具有活乳酸菌的酸牛乳产品，及其制备方法。