Starter compositions for producing fermented milk products

摘要

A fermentation starter composition for fermented milk products such as cheese, buttermilk, sour cream and yogurt, formed from an inherently buffered, concentrated milk protein concentrate which is a retentate formed by ultrafiltering milk and a milk fermenting, acid production causing bacteria. The compositions maintain a predetermined pH range for a substantial time period due to the inherent buffering capacity for the composition. The starters are useful in making fermented products.