| 摘要 |
Prodn. of drinkable whey comprising inoculating a fermented whey with microorganism cultures, is improved as follows. The fermented whey is weakly acidified by bacteria producing dextro-rotary lactic acid. Sweetened whey is then added in amts. such that the pH of the mixt. of wheys is 4.8-5.5 (4.95), followed by the addn. of a hydrocolloid. The mixt. is heated, pref. carefully at 65-75 deg.C, and, after cooling, is inoculated with a Bifidobacterium culture having a titre of 1 x 10 power 9 cells/ml.
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