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Application filed by Kook Hi KangfiledCriticalKook Hi Kang
Priority to KR7903425ApriorityCriticalpatent/KR800001587B1/en
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Publication of KR800001587B1publicationCriticalpatent/KR800001587B1/en
Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Abstract
Yeast cheese was prepd. by Saccharomyces fragilis and Debaryomyces hansenii. Thus, sterilized milk was acidified with lactic acid bacteria and then added to Saccharomyces fragilis and Debaryomyces hansenii simulteneously. The product having a good tast for Korean was proved to be deodorized of alcohol flavour.
KR7903425A1979-10-061979-10-06Method for preparing cheese
KR800001587B1
(en)