技术指标/Technical indicators

指标名称：/The index name

蛋白质(以干基计)/Protein (in a dry basis)——————≥15%

脂　　肪/fat——————≥5%

水　　分/moisture——————≤8%

酸　　度/acidity——————≥50°T

乳酸菌数/Lactic acid bacteria number——————≥10000CFU/g

大肠菌群/Fecal coliform——————≤10CFU/g

致 病 菌/Pathogenic bacteria——————不得检出/不得检出

固体酸奶，又名酸奶粉，是将鲜牛乳经乳酸链球菌、乳酸杆菌混合发酵后冷冻干燥制成的即食型产品，亦可以4~5倍质量温水冲调成液态酸奶食用。产品保留了发酵乳品的营养成分和风味，同时富含益生菌，具有帮助消化、促进吸收等功能。

Solid yogurt, milk powder, also known as acid is the fresh milk after streptococcus thermophilus, lactobacillus mixed fermentation type made of freeze-drying ready-to-eat products, also can be 4 ~ 5 times as much as quality of warm water rushed into liquid yogurt to eat. The product retains the nutrition and flavor of fermented dairy products, and is rich in probiotics, which has functions of helping digestion and promoting absorption.