Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1998-09-17
2000-03-07
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426583, 426587, 426588, A23C 1700, A23C 900, A23C 916
Patent
active
060336919
ABSTRACT:
The present invention relates to a method for the preparation of a biologically active milk product. Lactobacillus Casei (ATCC 55544) and Lactobacillus Acidophilus (ATCC 55543) are simultaneously inoculated in milk previously added with Streptococcus, and then fermented. Fermentation results in the formation of a biologically active milk product. After fermentation, the resulting product can be stores between 4.degree. C. and 10.degree. C. for up to 30 days. Storage of the product does not require any special container. The product can also be lyophilized and stored at 20.degree. C. to 25.degree. C. (relative humidity 40-65%) for a minimum of four (4) months. When reconstituted, the powdered product has a pH close to liquid and is palatable.
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Hendricks Keith D.
Sancor Cooperativas Unidas Limitada
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