Firstly, three groups which formed viscosity-flavor series were selected from special yogurt strains-Lactobacillus bulgaricus and Sptreptococcus thermophilus.

• 首先通过对专用酸奶菌种嗜热链球菌和保加利亚乳杆菌不同菌株的组合筛选，优选出具有不同粘度和风味类型的3种组合；