PRODUCTION OF GRUZIYA LACTIC ACID PRODUCT-2 CHARACTERISTIC OF TEMPERATURE CONTROL IN FERMENTATION

摘要

PURPOSE: To obtain the subject lactic acid product applicable for foods, medicines, cosmetics, etc., by preparing a bulk starter from dried synthesized bacterial strains comprising specific three kinds of bacteria, charging the bulk starter into sterilized raw milk kept at a specific temperature and stirring and filtering the mixture and putting the mixture into a container, fermenting the milk and converting the milk into lactic acid fermented one and carrying out temperature control of the product. CONSTITUTION: A bulk starter is prepared from dried synthesized bacterial strains comprising three kinds of bacteria, Bifidobacterium bifidum, Enterococcus hirae and Enterococcus faecium and the bulk starter is charged into sterilized raw milk kept at 42-43 deg.C in a ratio of 1.5 to 2.0 based on 100 unit milk and stirred and the mixture is filtered and put into a plastic or glass container and a process for lowering temperature (2.5-3.0 deg.C/hr) is carried out for 4-5hr and the milk is fermented and converted into lactic acid fermented one and kept at 18-20 deg.C for 1.5-2.0hr, and further, chilled at about 4-6 deg.C for 8-10hr and its acidity is kept to pH5.5-6.5 to provide the objective Gruziya milk product-2 useful for medicines such as treating agents for diseases due to Salmonella bacterium, etc., foods, cosmetics, etc.