Use of strains of streptococcus thermophilus which are incapable of hydrolyzing urea in dairy products

摘要

The invention relates to the use of at least one strain of Streptococcus thermophilus which is incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as yogurts in order to obtain an acidification kinetic which is independent from the content of various components of the milk.