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汉语拼音：suān niú rǔ

牛乳的发酵产品。将新鲜的全乳或脱脂乳加糖或不加糖，经巴氏消毒法杀菌，冷却后，加入适量乳酸菌，放在恒温箱内发酵，直至形成均匀的凝块即成。具有较高的营养价值，易于消化吸收。

• A new type of solid soybeam yoghurt was studied with soybeam and milk powder by fermentation used lactic acid bacteria.

  以大豆粉、乳粉为原料，经混合乳酸菌发酵，制成一种新型酸牛乳—发酵固体豆乳酸牛奶。

• Application of HACCP in the production of milling syrup acidophilus milk

  HACCP在搅拌型果汁酸牛乳生产中的应用

• A study on the technological process of yoghurt supplementing with banana pulp

  香蕉果肉发酵酸牛乳的工艺研究

• Application of HACCP to production of agitating yogurt

  HACCP在搅拌型风味酸牛乳生产中的应用

• Fast Detecting Fat Content in Sterilized Milk and Yoghurt

  灭菌调味乳及酸牛乳中脂肪的快速测定

• Current status of research on new yoghurt products

  凝固型酸牛乳新品种的研究现状

• Study on the fermentation process of banana yoghurt

  香蕉酸牛乳发酵工艺的研究

• Research on the suger free and high-calcium yogurt

  无糖高钙酸牛乳的研制