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小女孩非常想喝酸牛奶。The girl thirsted for yogurt.

另一个可以变出酸牛奶的味道。Another could create the odor of sour milk.

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我们的身体需要一些牛奶，乳酪和酸牛奶。Our bodies need some milk,cheese and yoghurt.

增加一半脱脂酸牛奶混合物搅拌，直到组合。Add half the buttermilk mixture and mix until combined.

然后放两勺蜂蜜和一杯酸牛奶。Then put in two teaspoons of honey and a cup of yogurt.

或者，品尝低脂肪的冰冻酸牛奶，而不要经常吃冰淇淋。Or, instead of regular ice cream, try low-fat frozen yogurt.

在正餐之间可以食用一个水果，一块脱脂乳酪，一份果冻或一杯酸牛奶。Be in prandial between can edible a fruit, a defatted cheese, a jelly or a cup of yogurt.

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对红薯酸牛奶的配料组合、生产工艺和发酵条件进行了探讨。The best fermentation conditions and processing technique were determined in this experment.

酸牛奶有助于肠胃消化，很适合老人、儿童饮用。Yogurt can accelerate digestion in the bowels, and so is suitable for the elderly and children to drink.

本文对西瓜、橘子混合果汁酸牛奶的制作工艺进行了研究。This article mainly introduced the processing technology of set-type yogurt containing mixed fruit juices.

这是一种混杂了尿味、酸牛奶味和食物的馊味，有时还加上浓烈的煮了很久的洋葱的味道。This is a smell of urine, sour milk, and spoiling food sometimes joined with the strong smell of long-cooked onions.

本文以荔枝为原料，添加适量奶粉，经乳酸菌发酵制成一种新型酸牛奶。A new type of liquid lichi yoghurt was studied with lichi pulp and milk powder by fermentation used lactic acid bacteria.

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酸牛奶、大蒜、蘑菇既具有抗病毒作用又能刺激免疫功能，也应当多摄取。Acid milk, garlic, mushrooms both have antiviral effects and can stimulate the immune function, should also be more intake.

空腹喝酸牛奶会因胃内的酸度太强，乳酸菌在胃液里很难存活，降低了酸牛奶的保健作用。Fasting yogurt drink because of stomach acidity too, in gastric juice, lactic acid bacteria to survive and reduce the health effects of yogurt.

本发明涉及一种透明包装分层果酱酸牛奶及其制备方法，属于乳品的技术领域。The invention relates to transparent packaging layered jam yogurt and a preparation method thereof, belonging to the technical field of dairy products.

粮食、干蔬菜和糖类食品要比肉汁、米饭以及低酸牛奶，鸡蛋以及肉制品传播疾病的可能性要小。Dry foodstuff, dried grains, and sugared foods are less likely to transmit disease than gravies, cooked rice, and low-acid milk, egg, and meat products.

大部分发达国家的人比较喜欢一种用发酸牛奶制作的牛油，因为它富有风味，而且常常会有鲜草或者焦糖的气味，非常好吃。More civilised nations prefer cultured butters made from soured milk, which have a delicious, rich flavour, often with elements of fresh grass or caramel.

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通过调整酸牛奶配方中非服乳固体和脂肪的含量，使酸牛乳粘稠度发生变化，找出它们之间的关系，确定最佳粘稠度的配方。Adapting the content of NFS and fat in yoghurt, by observing their influences on viscosity, We can find out their relationship and confirm the best formula.

酸牛奶中含大量活性菌群，它们可以在肠道内定居、繁衍，有助于恢复正常的胃肠道微生态环境。Yogurt containing a large number of active bacteria, they can settle in the intestine, multiply, help restore normal gastrointestinal micro-ecological environment.

对凝固型瓶装酸牛奶在发酵过程中出现部分溢奶问题进行了工艺对比试验，找到了解决问题的方法。For the milk overflows problem of the bottled yoghurts in processing of fermentation, we proceeded the contrast experiments and found out the method of problem-solving.