A method of producing a fermented milk drink, and the drink produced thereby
Anonymous, 1981: A method of producing a fermented milk drink, and the drink produced thereby. British Patent: (1 596 443)
According to 1 of 3 examples, skim milk cooled to 37 deg C (after pasteurization at 90 deg C for 15 s) is incubated with 3% Lactobacillus bulgaricus starter to pH 3.30. Ten kg of this milk is then mixed with 60 kg water, and pH of the mixture is adjusted to 3.3 by addition of a 50% aqueous lactic acid solution, obtaining a product with 1.2% TS.Other references