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A method for improving the flavour of milk products cultured with bifidobacteria


, : A method for improving the flavour of milk products cultured with bifidobacteria. Japanese Examined Patent: (5 639 852)

Bifidobacteria are cultured in a predominantly milk medium and carrot juice can be added at <10% to the culture. Acetic acid production during incubation is decreased by increasing pH to 5-5.6, and the acetic acid taste can be overcome by adding carrot juice.

US$29.90


Other references

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Drozdíková, E.; Garaiová, M.; Csáky, Z.; Obernauerová, M.; Hapala, I., 2015: Production of squalene by lactose-fermenting yeast Kluyveromyces lactis with reduced squalene epoxidase activity. Utilization of yeast as squalene source for commercial use is limited by relatively high production costs. The ability of Kluyveromyces lactis to grow on cheap lactose-containing diary industry wastes could improve the economy of the production pr...