Set raspberry yoghurt was made by milk and dry raspberry. The optimum processing conditions were determined by single factor tests and orthogonal tests. The results showed that the optimal production conditions were as follows: mixed lactic acid bacteria inoculum 5 g/100 ml, raspberry addition 1 g/100 ml, sugar addition 7 g/100 ml, fermentation temperature 42-44℃, fermentation time 5.5 h. Under these conditions, the nutritional a...