This paper studied the quality and taste of the yoghurt fermented with different proportion of some probiotics. The perfect proportions of the mixed probiotics for yoghurt production were 10% bifidobacteria, 4% L.acidophilus,2% L.bulgaricus and 2% S.thermophilus, with which the quantity of living bifidobacteria and L.acidophilus were up to 1.5×108 cfu/ml and 3.1×108cfu/ml, respectively. Adding xylo-oligosaccharide as prebiotics could increase the quantity of living bifidobacteria and adding SOD into the yoghurt after fermentation could maintain a high enzyme activity. The activity of SOD enzyme remained more than 75% when the SOD yoghurt was conserved at 4℃ for 21 days.
