A METHOD FOR PREPARING AMBIENT-STABLE DIRECT-ACIDIFIED MILK BEVERAGE WITH HIGH COUNTS OF VIABLE LACTIC ACID BACTERIA

摘要

A method for preparing ambient-stable direct-acidified milk beverage with high counts of viable lactic acid bacteria comprises the following steps: prepare and sterilize acidic milk, then inoculate Lactobacillus rhamnosus ATCC 53103 and suitable optimal ingredient. Obtained milk beverage has longer shelf time and higher viable cell counts than those of normal fermented milk drink when keeping at room temperature.