PRODUCTION OF FERMENTED FOOD PRODUCTS

摘要

This invention discloses novel methods of making fermented food products such as yogurt. It also disclosed novel Lactobacillus bulgarious organisms for making fermented food products which are conditionally sensitive, that is, operate to metabolize a desired compound normally under the processing conditions for fermented food products but slow or decrease in activity beyond what is normal under routine storage temperatures for the fermented food products. Such fermented food products exhibits improved shelf life and long-term taste.