cultivation of lactobacillus process to produce products derived from serum and products of fer or so obtained for animal feed and human foodstuffs

摘要

A technique for the manufacture of a product from skim milk, in which a relatively higher proportion of lactose is converted into lactic acid, operates by (a) inoculating a skim milk containing less than 10% of solids, at a temperature of 32,2 to 54,4 degrees C, with a culture of a mutant of a lactobacillus having the characteristics of lactobacillus bulgariscus and lactobacillus acidophilus, being capable of converting lactose into mainly left rotation lactic acid, being aerobic and microaerophilic, viable at a pH value of 3,2; having the form of minute rods, and dyeing off in a weakly alkaline environment. The strain used is obtained by repeated cultivation of skim milk from cheese making, and grows on tomato agar, forming colourless, smooth, flat, round colonies beneath the surface (b) fermenting the inoculated skim milk at least once, at a temperature between 26.7 and 54.4 degrees C whilst blowbing in air, agitating and continuing the operation until the pH value falls to 3,2 to 3,8 c) reducing the liquid content of the milk at least once by vaporising under vacuum to reach a solids content of 40 to 52%. Replaces in baking, all the milk products as well as a large pasrt of the egg products. Increases the keeping qualities of the baking products to five days, reduces the cost, improves the taste.