| 摘要 |
A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and pasteurizing the aqueous emulsion so that collagen is extracted from the collagenic material for thickening the aqueous emulsion, inoculating the thickened pasteurized emulsion obtained with lactic acid bacteria and then incubating the inoculated composition to obtain the fermented product.
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