USE OF ST GAL(+) BACTERIA FOR PRODUCING A FERMENTED MILK PRODUCT WITH A RELATIVELY HIGH STABLE PH

A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.

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Bibliographische Detailangaben
Hauptverfasser: JANZEN, Thomas, CHRISTIANSEN, Ditte Ellegaard
Format: Patent
Sprache:eng
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