Method for reducing the capacity of regulating the PH of the raw Milk and Method for producing a flavoured Fermented Milk product

摘要

Fermented dairy products whose Dornic acidity is at most 80 * D; The pH, at most, has a value of 5.5, and they are flavored with a hot grapefruit such as chocolate, caramel, vanilla, coffee, caramelized almond, nugado, walnut, hazelnut, almond, pistachio and chestnut of Caju.