thick milk
5.The result showed that adzuki bean thick was mixed with fresh milk in proportion as 1∶2, then added 8% sucrose, 0.05% stabilizer, the yogurt culture was Streptococcus thermophilus and Bacterium bulgaricum in proportion as 1∶1, the amount was 3%, then the high quality product was produced by fermenting for 4h at 42℃.


