METHOD FOR PRODUCING FERMENT, BULGARIAN YOGHOURT AND YOGHOURT WITH HIGH TITER OF LIVE CELLS AND LONGER SHELF LIFE

摘要

The method includes the use of production ferment produced by mixing of normal fervent and a concentrate in different ratios. The fermentation occurs at temperature enabling the attainment of a desired ratio of streptococci and batons of the symbiotic ferment. The finished product contains over 1011 number/g live cells and it preserves its acidity and its organoleptic properties for 15 to 30 days at refrigerated and non-refrigerated storage 3 claims