| 摘要 |
The proposed ice cream production mix comprises a milk base, a sweetener, a stabilizer, and probiotic microorganisms, e.g., selected from the group consisting of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Enterococcus faecium, and Bacterium bifidum, taken either separately or in combination.
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