Cultured egg-milk product

Details Cultured egg-milk product Cultured egg-milk product

1982-05-17

1984-04-03

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 40, 426 47, 426583, A23C 913

Patent

active

044407912

ABSTRACT:
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 LB.sub.1 strain of Lactobacillus bulgaricus and TS.sub.2 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.

REFERENCES:
patent: 1101044 (1914-06-01), Thoumaian
patent: 3563760 (1971-02-01), Kuwabara et al.
patent: 3737326 (1973-06-01), Basso
patent: 4163802 (1979-08-01), Redfern et al.
patent: 4210672 (1980-07-01), Hata
patent: 4216243 (1980-08-01), Hermann

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