In this paper we mainly make a research on the processing technology method and ingredient on the low lactase school milk, At the same time, the effcect of stabilizer and addition was discussed.

• 研究了低乳糖学生营养奶的配方组成及其生产工艺条件等,同时探讨了铁锌钙添加剂及其稳定剂等对产品稳定性能的影响。