Fermented mixed milk and plant prods. - subjected to light alcoholic fermentation in addn. to lactic acid fermentation

摘要

Mixed milk prods. are prepd. by subjecting milk- and/or plant components to a lactic acid fermentation. Improvement comprises subjecting >=1 component to an alcoholic fermentation. Prods. include beverages, pastes, and solids, e.g. gums. Additional alcoholic fermentation yields a prod. in which whey no longer comes through in taste as strongly as in pure lactic acid fermentation. Improved taste is achieved even in using whole- or skim milk or sweet whey.