Abstract
The present invention is a method of using a secondary fermentation process on a fermented milk product to produce a double -fermented yogurt product. The present invention is a food product of double -fermented yogurt having reduced lactose content and increased numbers of beneficial live bacteria. Specifically, the present invention is a method of making a double -fermented yogurt product utilizing mesophilic-adapted bacterial cultures in a second fermentation process to produce a double -fermented yogurt having reduced lactose content and increased numbers of beneficial live bacteria. The present method can use unfermented milk, semi-fermented milk and fermented milk as starting materials to produce the double- fermented yogurt product.
| Original language | English (US) |
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| Patent number | WO2018142193A1 |
| State | Published - Aug 9 2018 |