The microflora changes of yoghurt during processing and storage are analyzed by using selective media and the variation of the microbiological standards of yoghurt are studied by GB methods.

• 摘要应用选择性培养基对凝固型酸乳加工过程中细菌菌相演变情况进行分析，同时应用国家标准方法对酸乳加工储藏过程中的微生物卫生指标菌落总数、大肠菌群、霉菌和酵母菌的消长状况进行研究。