| 摘要 |
<p>A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium suitably consisting of a major portion of light cream, milk, low-fat milk or skim milk or reconstituted skim milk powder or buttermilk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. After fermentation of the medium has been allowed to proceed for sufficient time, suitably to achieve a pH in the range of between 6.2 to about 4.9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature, the medium is acidulated to a pH of 4.7 or below, suitably using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.</p> |
