YOGURT AND ITS PRODUCTION

摘要

PURPOSE: To obtain yogurt whose functional property does not deteriorate during storage by incorporating a specified mutant of Lactobacillus bulgaricus in combination with Streptococcus thermophilus. CONSTITUTION: This yogurt contains 10<6> -10<10> cells/ml of a mutant of Lactobacillus bulgaricus having DNA deficient in a fragment contg. at least part of aβ-galactosidase gene and 10<6> -10<10> cells/ml of Streptococcus thermophilus. It contains animal and/or vegetable milk by 10-20 wt.% on dry basis.