Use of barley malt, acidified by lactic acid, for the production of soured milk products

摘要

The invention relates to the use of a barley malt (acid malt), acidified by lactic acid, having a content of 7 to 10 % by weight of water, 48 to 53 % by weight of starch, 9 to 11 % by weight of protein, 1 to 3 % by weight of residual sugar and 3 to 5 % by weight of total acid, calculated as lactic acid, which is obtainable by lactic acid fermentation of a dry green malt, germinated for 8 to 14 days, without or together with sugar-containing products, such as honey, for producing soured milk products. These milk products are exceptionally suitable for eliminating indigestion and for regulating the digestion.