IMPROVED PROCESS FOR THE PREPARATION OF FERMENTED MILK

摘要

A process for obtaining a fermented milk product is obtained from the milk of mammals naturally raised in grasslands free of heat-resistant products. Said milk is subjected to the following successive treatments: - control of the maximum acidity at 17degre Dornic - Skimming, - enrichment in hydrophilic dry matter of the milk in a proportion of 4% by weight, - unique thermization at 85degreC for approximately 15 minutes, - bacteriological control, - screening for fermentation inhibitors, - cooling to 40degreC, - seeding with fresh cultures of lactophilic acidophilus bacilli associated with mesophilic lactic streptococci in the proportion of 3/4 of lactophilic acidophilus and 1/4 of streptococci, a proportion of 4% by weight, - chambering, - placing in an oven at 37 ° C. until a minimum population of approximately 400 million acidophilic lactobacilli per gram and an acidity of 90 ° Dornic is obtained, - rapid cooling to 5degreC. For the step of enriching hydrophilic dried materials in milk, materials free of casein are used.