| 摘要 |
<p>The invention relates to a fortifying dietary yoghurt destined for human consumption and to the process for obtaining the same. According to the invention, the yoghurt is obtained by adding 2 ... 4% native phosphocaseinate in defatted milk, previously heated at 30 C, followed by the homogenization and pasteurization at 90 C for 5 min, thereafter in the obtained mixture, there is inoculated a mixed culture of lactic bacteria and the mixture is maintained at the same temperature for 5 h, up to a pH = 4.5.</p> |
