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Production of lactic acid beverages from milk with low sugar content (ultrafiltered milk, delactosed milk and soya milk) using different microorganisms (Lactobacillus acidophilus, Bifidobacterium bifidum, L. bulgaricus and Streptococcus thermophilus)

Production of lactic acid beverages from milk with low sugar content (ultrafiltered milk, delactosed milk and soya milk) using different microorganisms (Lactobacillus acidophilus, Bifidobacterium bifidum, L. bulgaricus and Streptococcus thermophilus)

Lait 58(573/574): 155-172

ISSN/ISBN: 0023-7302

Cultured milks were prepared by incubation with lactic acid bacteria at 40 deg C for 5 h. Cultures were then cooled to 10 deg C, stored and sampled at intervals up to 150 days. Similar delicate acid flavours were produced in control and ultrafiltered milks but less flavour developed in delactosed milk; soya milk retained the flavour characteristic of its vegetable origin.

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Accession: 000470029

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The lactic acid beverages production by some different microorganisms (Lactobacillus acidophilus, Lactobacillus bifidus, Lactobacillus bulgaricus and Steptococcus thermophilus) and milk with low glucidic content (ultrafiltred milk, milk delactosed by Kluyveromyces fragilis, soybean milk). lait "de Ch Procher": 58 (573 574) 155-172, 1978

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