Production of yogurt

Details Production of yogurt Production of yogurt

1982-03-10

1984-01-10

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 61, 435253, 435853, 435885, A23C 912, C12N 120, C12R 1225, C12R 146

Patent

active

044253664

ABSTRACT:
Yogurt having a reduced increase in acidity and bitterness during storage at ambient temperature is produced by fermenting milk with Streptococcus thermophilus and a Lactobacillus bulgaricus strain which has low proteolytic activity and allows a DNA-DNA hybridization of from 80 to 100%. A thickening strain of Streptococcus thermophilus may be used. The yogurt may be packed under sterile conditions and stored at about 20.degree. C.

REFERENCES:
patent: 4156019 (1979-05-01), Kondratenko et al.
Chebbi et al., Caseinolytic Activity of Lactic Acid Bacteria, J. Gen. Appl. Microbiol., vol. 20, 1974, (pp. 149-152).
Tamime et al., Yogurt: Technology and Biochemistry, J. of Food Protection, vol. 43, 1980 (pp. 966 and 967).

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