Abstract
A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.
Full Text
What is claimed is:
A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.
Timeline
Filed
02/23/2026Published
06/25/2026Granted
Not AvailableIPC Codes(5)
A23C 9/123:using only microorganisms of the genus lactobacteriaceae; Yoghurt (takes precedence A23C 9/13)
C12N 1/205:Bacterial isolates
C12N 9/12:transferring phosphorus containing groups, e.g. kinases (2.7)