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Starter for obtaining fermented milk, low-fat and non-fat ice cream-like food, and method for producing low-fat and non-fat ice-cream food
Starter for obtaining fermented milk, low-fat and non-fat ice cream-like food, and method for producing low-fat and non-fat ice-cream food
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机译：用于获得发酵乳，低脂和脱脂冰淇淋类食品的起始剂以及生产低脂和脱脂冰淇淋食品的方法
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摘要
The present invention provides a low-fat or non-fat ice cream-like food with a feeling of fat. The present invention relates to a starter added to raw milk of a low-fat and non-fat ice cream-like food. The starter contains Bulgarian bacteria and Thermophilus bacteria. Specifically, the present invention relates to a starter in which the viscosity of fermented milk is 5000 mPa · s or higher when raw milk is cultured at 37 ° C. to pH 4.5 to 5.0 and cooled to 5 ° C. Examples of the Bulgarian bacterium include Lactobacillus delbruecki subspecies bulgaricus bulgaricus OLL1247 strain or Lactobacillus bulgaricus bulgaricus OLL1073R-1 strain. Examples of thermophilus bacteria include Streptococcus thermophilus thermophilus OLS3618 strain, or Streptococcus thermophilus thermophilus OLS3078 strain. [Selection] Figure 2
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