PREPARATION OF STIRRING-TYPE YOGURT MIXED WITH WHEY

摘要

PURPOSE:To obtain the subject yogurt having excellent palatability, taste and flavor and stirrable without causing the lowering of viscosity by adding whey powder, etc., to a fermented milk raw material and fermenting the milk raw material in the presence of a specific lactic bacterium starter. CONSTITUTION:The objective yogurt is prepared by adding whey powder and/or concentrated whey protein to a fermented milk raw material, incorporating the product with a lactic bacterium starter selected from microorganisms capable of producing highly viscous substances and belonging to Lactobacillus bulgaricus [Lactobacillus bulgaricus SBT0098 (FERM P--9440) or Lactobacillus bulgaricus SBT0167 (FERM P-9441)] and Streptococcus thermophilus [Streptococcus thermophilus SBT0104 (FERM P-9442) or Streptococcus thermophilus SBT0113 (FERM P-9443)] and fermenting the mixture.