PROCESS FOR IMPROVING SOFTNESS OF YOGHURT USING COMPLEX LACTIC ACID BACTERIA

摘要

PURPOSE: A manufacturing method for fermented milk with improved mouth-feel is provided to improve flavor of the fermented milk, and to minimize fermentation time while reducing manufacturing costs for the fermented milk. CONSTITUTION: The mixed milk is manufactured by mixing raw milk, sodium casein, glucose, pectin, and glucose in a mixer; homogenizing mixed milk in a homogenizing machine; cooling the sterilized homogenized milk in a sterilizing machine for 3 ~ 7 minutes; manufacturing mixed powder lactobacillus; and fermenting the powder lactobacillus in a fermenting machine. The mixed powder lactobacillus comprises Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis.