| 摘要 |
<p>Ferments for making lactic prods. are made by (a) prepg. water free from bactericides; (b) adding the water to a fermenter; (c) slowly adding the ingredients, consisting of whey, sodium caseinate, dextrin, dextrose, mono- and di-ammonium phosphates and di-sodium phosphate, in amt. of 1 kg. per 8 l. water at 20-22 deg. C; (d) diluting the ingredients in water; (e) testing that the acidity is 60-75 deg. C; (f) heating to 80 deg. C over 20-30 mins.; (g) keeping hot for 20 mins.; (h) cooling to 22 deg. C over 30 mins. (i) incubating for 17 hrs.; and (j) checking that the acidity of the incubation is 160-170 deg. C.</p> |
