| 摘要 |
<p>In the prodn of milk product by (a) adding to milk an innculum of lactic bacteria, esp. bactobacillus acidophilus, L. bulgaricus or Streptococcus thermophilus, (b) incubating at 37-41 degrees C to give curds (c) then adding a yeast (esp. Saccharomyces or Torula) culture and incubating at 12-25 degrees C until substantial yeast growth has occuried, the improvement of an additional incubation step. with L.bifidus, the product of this step being added to a product obtd. by other lactic fermentations before yeast is added as in step (c). Increased nutritive value, due to increased content of intestinal flora, is obtd.</p> |
