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Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
The method is used in the baker's industry for preparing yeast for breadmaking. It reduces the consumption of raw materials for the hydrolisis of lactose contained in the cheese whey and improves the biochemical and physicochemical qualities of the final product. According to the method, the cultivation of bakar's yeasts is carried out in a medium of deproteinized and pasteurized cheese whey with the addition of a carbon source, the lactose contained in the whey is homofermentatively hydrolized in advance by means of a symbiotic culture of L. Bulgaricus and Str. thermophilus bacteria.
BG095353A1991-10-221991-10-22
METHOD FOR CULTIVATION OF BAKERY YEAST
BG60237B1
(en)