method for increasing the protein and / or fat content of cows' milk using concentrated sourdough

摘要

Fermentation of the cows' milk carried out using 10-20% of concentrated ferment which contains 20-50% proteins, fats and salts. Concentrate prepared by fermenting milk with 2% yogourt ferment. Coagulate removed by centrifugation or expression to yield a 2 1/2 -3 times concentate. Procedure increases the protein content from 2.5 to about 3%, fats from 2.5 to about 3% and the total solids from 11 to 12 to 16 or 17%. Fat free concentrate obtained by using skimmed milk.