酸奶是一种具有较高营养价值和特殊风味的饮料,它比牛奶更容易被人体吸收。目前国内外许多专家研究证明,酸奶中乳酸活菌的作用非常重要,从鲜奶到酸奶所发生的变化有:1.乳糖含量减少。2.产生相当数量的乳酸。3.改变了维生素的含量,B族维生素含量大大增加。4.发酵产物使酸奶具有特殊的风味。5.增加了活菌含量及细菌产生的酶类。 Yogurt is a drink of higher nutritional value and special flavor, which is more easily absorbed by the body than milk. At present, many experts at home and abroad have proved that the role of lactobacillus in yogurt is very important, from milk to yogurt changes have occurred: 1. Lactose content decreased. 2. produce a considerable amount of lactic acid. 3. Change the content of vitamins, vitamin B content greatly increased. 4. Fermented products yogurt has a special flavor. 5. Increasing the amount of viable bacteria and enzymes produced by bacteria.