Use of streptococcus thermophilus strains are incapable of hydrolyzing the -urea to accommodate the kinetics of acidification of the milk in the industrie dairy

摘要

The invention relates to the use of at least one strain of iStreptococcus thermophilus/i which is at least partially, preferably totally, incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as yoghurts in order to obtain an acidification kinetic which is independent from the content of various components of milk.