| 摘要 |
<p>Structured, fermented milk products having a fat content which varies from 1% by weight to at least 4% by weight, contain an added percentage of fat free dry milk solids which decreases linearly from 3 to 0% by weight as the fat content of the products increases from 1 to 4% by weight and furthermore are free from other added binders and also from binders formed by slime-forming lactic acid bacteria, and a method for structuring of fermented milk products, wherein a starting milk having a fat content of at least 1 to 40% by weight, after standardization of the fat and dry solids content is pasteurized and homogenized and non-slime-forming lactic acid bacteria mix cultures or slime-forming lactic acid bacteria in liquid, frozen or deep-frozen form in the customary percentages are added and incubated for a predetermined period in a temperature range which is suitable for aroma development and wherein the slime formation is minimal and the coagulum of the fermented and not yet cooled product, which depending on the fat content may or may not contain added fat free dry milk solids, is subjected to a controllable shearing force or energy dissipation, as a result of which slightly viscous characteristics result which, after a period of standing, change to highly viscous characteristics, then cooling to at most 10 DEG C and subsequently filling in containers.</p> |
