YOGURT CONTAINING MULBERRY AND SILK PROTEIN

摘要

The present invention relates to a functional yogurt fermented by containing mulberries and silk proteins. The yogurt is fermented using vegetable lactic acid bacteria, and the yogurt is abundant in lactic acid bacterial count, organic acid and proteins by using mulberries and silk proteins. A method for manufacturing the yogurt comprises the steps of: a) mixing and heating a raw dairy material, refined sugar, and water; b) adding a mulberry concentrate and silk proteins to the mixture; and c) inoculating the mixture with lactic acid bacteria and culturing the same.