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首先,取一份菌种,放置于经沸水或者家用消毒柜消毒过的容器内,注意不能使用金属或者搪瓷容器。将一袋250毫升的纯牛奶注入其中,加盖后放置于室内,温度以18-20度最佳,时间约需24小时。这期间,菌种以牛奶为培养基,不断地繁殖、增长,同时把纯牛奶变为更易于人体吸收的酸奶。在菌种的作用下,原先的奶液变成了如豆腐脑般的黏稠状。其中,可见的疙瘩是菌种。
First, take a strain and place it in a container that has been sterilized in boiling water or a domestic sterilizer. Be careful not to use metal or enamel containers. A bag of 250 ml of pure milk into which, after stamped in the room, the best temperature of 18-20 degrees, the time required about 24 hours. During this period, the strain of milk as a medium, continue to multiply, grow, while the pure milk into more easily absorbed by the body of yogurt. In the role of bacteria, the original milk into a sticky like bean curd like. Among them, the visible pimple is a strain.