The mixtureswere stirred with a stirrer RW20 (IKA, Staufen, Germany) at 600 rpm for 5 min at 65 C, and then homogenized under high pressure (18 MPa) at 65 C and heat-treated at 95 C for 90 min immediately in order to kill all the microorganisms, bacterial spores and fungal spores in milk and onions due to low growth activity of L. acidophilus in milk.