| 摘要 |
<p>A method of preparing ambient-stable fermented milk with high counts of viable lactic acid bacteria includes the steps of adding common yogurt bacteria to milk sample, fermenting until the pH reaches 3.8-4.8, diluting and attempering the milk, sterilizing then adding Lactobacillus rhamnosus ATCC 53103 to the milk under aseptic condition.</p> |
