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PRODUCTION OF MILK FERMENTED LIQUOR USING WASTE MILK AND RAW MILK AS RAW MATERIAL
PRODUCTION OF MILK FERMENTED LIQUOR USING WASTE MILK AND RAW MILK AS RAW MATERIAL
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机译:以废牛奶和原料牛奶作为原料生产牛奶发酵液
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摘要
PURPOSE:To make it possible to obtain liquors useful also as a healthy food, containing nutrition such as various minerals, vitamins, etc., and further to enlarge use of mil, by adding a saccharide and yeast culture to mil, etc., and fermenting under a specific condition. CONSTITUTION:Sterilized milk and/or skim milk is blended with a saccharide such as white sugar, etc., and yeast culture (e.g.Saccharomyces cerevisiae, etc.) usable for brewing and/or alcohol production and fermented at 20-40 deg.C for 24-120hr while stirring at 2-3hr intervals. Then the fermented milk and/or skim milk is optionally filtered and distilled to give a product.
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