milchsaeurebakterien fermented dairy products and methods of their manufacture

摘要

Simultaneous fermentation of milk prods. (e.g. skimmed milk or whey) and vegetable substances (legume, fruit) leads to an increased fermentation degrees cpd. with separate fermentation of these materials; in particular the L (+) - lactic acid content is increased. Suitable bacteria producing mainly L (+) - lactic acid include Streptococcus lactis, Streptococcus thermophilius, Streptococcus casei and Thermobacterium bulgarism. Prods of high nutrient value, good taste and good storage stability are obtd.