| 摘要 |
Food prods. of enhanced nutritive value can be prepd. by fermenting with acid-forming milk bacteria e.g. Streptococcus lactis, hot water extracts of grain germ meal previously treated with warm water contg. starch hydrolase. The prods. have higher contents of trace components of value, e.g. vitamins and growth of milk bacteria is more rapid and their final content is higher than with prods. from fermentation of milk only. The prods. are very palatable. Other animal or vegetable nutrients or flavours can be readily blended into them. |
