| 摘要 |
The drink comprises filtration, pasteurising at 65-72 deg. C, cooling to 16.24 deg. C, addition of Kefir granules (1:25) and fermentation for 12-16 h. The product is sepd. from the granules, cooled to 4-6 deg. C, and receives fruit syrup to give the desired sugar content. The drink is then bottled, and the fermentation is based on butter milk of 33 deg. T maximum acidity.
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