There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).

The technology and process of distilled milk wine was studied in this paper.

With the orthogonal experimental test, the optimum fermentation conditions for preparing soy kefir, a new kind of ferment soybean, were screened out.

Extraction and characteristics of antibacterial factor from Enterococcus faecalis in koumiss;

Study on antibacterial biochemical characterization of enterococcus faecalis in the koumiss;