YOGURT OF INHIBITING OBESITY

摘要

A manufacturing method for yoghurt is disclosed for preventing corpulence by inhibiting the generation of lipid peroxide through the addition of the polydextrous and alginic acid natrium. 3% of milk solids-not-fat is added to 3.2% of fat liquid to form 10.25% of solids-not-fat. 79.5% of undiluted milk is heat homogenized and added 3% of poly dextrous, 1.6% of alginic acid sodium, and 1.0% of ascorbic acid, and heat treated for 20 minutes at 92-95deg.C, and freeze dehydrated, inoculated with 0.01% of fermentation isolate and cultured for 5 hours at 42deg.C to a ph of 4.45.