process for the preparation of bacterial cultures of bulgarian yogurt and method for the preparation of bulgarian yogurt under application of these cultures.

摘要

1474586 Yoghurt DSO MLECHNA PROMISHLENOST 4 Dec 1974 [4 Dec 1973] 52537/74 Heading A2B [Also in Division C6] In the production of Bulgarian sour milk (yoghurt) and related products there is employed a starter culture comprising at least one of the four strains of Streptococcus thermophilus Nos 12, 14, 18, and 22 particularly set forth, in symbiotic combination with at least one of the four strains of Lactobacillus bulgaricus Nos 5, 26, 37 and 144 particularly set forth, preferably in a numeral ratio of the cells of 3:1 to 10:1. Bulgarian sour milk may, for example, be prepared by inoculating whole cow milk, skimmed cow milk or sheep milk with starter cultures composed of strains 12-5, 22-5, 18-37, 12-37 and 12-26, respectively. (The procedure does not involve the addition of dry skimmed milk.) Starter cultures 12-144 and 14-144 produce sour milk products having a particularly mucous consistency ("Mladost") which may serve as a vehicle ("reservoir") for fruit juices or syrups.