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Manufacture of cultured milk products. Use of SunettReg.

Manufacture of cultured milk products. Use of SunettReg.

Deutsche Milchwirtschaft Hildesheim 42(11): 305, 308-309

Skim milk (1.5% fat), heated to 90 degrees C for 7 min and cooled to 32 degrees C, was inoculated with THY 60 culture. Batches of 15 kg were mixed with Sunett (acesulfam-K), Sunett plus aspartame or sugar immediately after inoculation and incubated at 34 degrees C for 8 h (pH decreased to 4.8). The yoghurt was then cooled to 10-12 degrees C overnight (pH 4.2), mixed with 10% fruit concentrate and bottled. Quarg was also made.

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