采用混合菌种（嗜酸乳杆菌+唾液链球菌嗜热亚种+德氏乳杆菌保加利亚亚种=3%+0.5%+0.5%）为发酵剂,按常规酸乳工艺生产。

• using general yogurt technology and inoculating mixed starter ( Lactobacillus acidophilus + Streptococcus salivariu ssp. thermophilus + Lac. Delbrueckii subsp. bulgaricus = 3%25 +0. 5%25 +0. 5%25 ).