发明名称 |
A PROCESS FOR THE PRODUCTION OF YOGHURT |
摘要 |
Yogurt having a reduced increase in acidity and bitterness during storage at ambient temperature is produced by fermenting milk with Streptococcus thermophilus and a Lactobacillus bulgaricus strain which has low proteolytic activity and allows a DNA-DNA hybridization of from 80 to 100%. A thickening strain of Streptococcus thermophilus may be used. The yogurt may be packed under sterile conditions and stored at about 20 DEG C. |
申请公布号 |
ZA8208780(B) |
申请公布日期 |
1983.09.28 |
申请号 |
ZA19820008780 |
申请日期 |
1982.11.29 |
申请人 |
SOC DES PRODUITS NESTLE S.A. |
发明人 |
SOZZI TOMASO;BUHLER MARCEL;DASEK JAROSLAV |
分类号 |
A23C9/127;A23C9/123;A23C9/13;C12N1/20;C12R1/225 |
主分类号 |
A23C9/127 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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