For three factors which affect quality of fermented milk koumiss ultimately, the optimalfermentation conditions of Kefir fermented milk koumiss are determined by using orthogonal experiments L9(34).

• 针对影响牛奶酒制品最终品质的三个因素,采用三因素三水平L9(34)正交试验确定了功能性开菲尔牛奶酒的最佳发酵条件。