| 摘要 |
A cultured egg-milk product is formed by combining whole or skim milk, skim milk powder, sugar and liquid, whole or powdered egg, adding selected bacterial cultures such as LB1 strain of Lactobacillus bulgaricus and TS2 strain of Streptococcus thermophilus, and fermenting until a predetermined degree of bacterial growth has been achieved to produce a cultured egg-milk product having desired qualities of texture and taste.
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