Fungal cultures for preparing food prods. by souring of milk

摘要

Process for preparing food prods. using a fungal culture, having the following properties: (a) it is essentially white in colour, (b) is virtually odour-free and (c) slightly sticky and slimy. When the fungi is inoculated into fresh milk, it develops a slimy secretion and starts a souring process after a few hrs., which is completed after ca. 24 hrs. The culture propagates in fresh milk and dies off over a long period if it is not introduced into fresh milk.