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An inactive culture composition comprising lactic acid bacteria which provide improved lactic acid content to a milk product and a method for manufactured manufacture of a foodstuff or product.
An inactive culture composition comprising lactic acid bacteria which provide improved lactic acid content to a milk product and a method for manufactured manufacture of a foodstuff or product.
lactic acid bacteria that provide improved texture to fermented dairy products. The present invention relates to a novel bacterium streptococcus thermophllus (st) which gives improved texture to, for example, a fermented milk dairy product.
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