Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
  • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
  • C12Y101/03004—Glucose oxidase (1.1.3.4)
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
  • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae

Definitions

• the present invention has a good quality in which changes in physical properties associated with milk protein aggregation (occurrence of water separation, increase in the particle diameter of milk protein, or generation of roughness associated therewith) occurring during refrigerated storage and distribution are suppressed.
• the present invention relates to a method for producing fermented milk.
• Patent Document 1 proposes a method of blending a specific amount of whey hydrolyzate in the production of fermented milk and homogenizing it. It is described that aggregation and precipitation can be suppressed.
• Patent Documents 2 to 5 disclose that fermented milk raw material mix with lactic acid bacteria starter and peroxidase is fermented to suppress whey separation and protein aggregation during storage and distribution. However, it is described that a fermented dairy product having a fine and smooth texture can be produced. However, there is no teaching about the use of glucose oxidase.
• glucose oxidase has long been known to have an antibacterial effect. This antibacterial action is due to glucose being oxidized by glucose oxidase to produce hydrogen peroxide.
• Patent Document 6 glucose oxidase is added to raw milk with hydrogen peroxide in order to avoid antibody deactivation due to heating in the production of antibody-containing fermented food. It is described that raw milk is sterilized by adding it as a generator and then fermented with lactic acid bacteria.
• glucose oxidase is only disclosed as a hydrogen peroxide generator, ie, a bactericidal agent, with glucose which is the substrate.
• Patent Document 6 has no problem of suppressing changes in physical properties associated with milk protein aggregation, and does not suggest the use of glucose oxidase.
• the present invention relates to a fermented milk in which changes in physical properties associated with milk protein aggregation that occur during refrigerated storage and distribution are suppressed, specifically, generation of water separation, increase in the particle diameter of milk protein, or roughness associated therewith. It aims at providing the manufacturing method of fermented milk in which generation
• the present invention relates to the inventions of the following aspects.
• step (1) a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase
• step (2) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3)
• step C The process which adds the substance which can become a substrate of glucose oxidase and glucose oxidase to fermented milk after the (3) process.
• the physical property change accompanying the aggregation of milk protein is selected from the group consisting of generation of water separation (water separation), increase in particle diameter of milk protein (and / or fat), and generation of roughness of the tissue of fermented milk.
• the production method according to any one of (I-1) to (I-3), wherein the production method is at least one.
• (II) Method for improving physical properties of fermented milk (II-1) (1) A step of preparing a fermented milk mix using milk raw materials, (2) Changes in physical properties associated with aggregation of milk proteins in fermented milk produced by a method comprising a step of heat-sterilizing a fermented milk mix, and (3) adding a starter to the heat-sterilized fermented milk mix and fermenting the fermented milk mix A method of suppressing In the above steps (1) to (3), at least one of the following (A) to (C) is performed: (A) In the step (1), a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase, (B) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3), (C) The process which adds the substance which can become a substrate of
• the physical property change accompanying the aggregation of milk protein is selected from the group consisting of generation of water separation (water separation), increase in particle diameter of milk protein (and / or fat), and generation of roughness of fermented milk tissue.
• the method of the present invention is a simple method that can be carried out while utilizing the current production process of fermented milk as it is, and does not impair the original flavor of fermented milk, and has appropriate physical properties and good flavor required for fermented milk. This is a method that can be stably maintained for a longer time.
• the method for producing fermented milk of the present invention comprises at least the following three steps (1) to (3): (1) a step of preparing a fermented milk mix using milk raw materials, (2) A method for producing fermented milk, comprising a step of heat-sterilizing a fermented milk mix, and (3) a step of adding a starter to the heat-sterilized fermented milk mix and fermenting the mixture.
• step (1) a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase
• step (2) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3)
• step (3) A process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to fermented milk after step (3), A manufacturing method characterized in that at least one of the processes is performed.
• “fermented milk” means “fermented with lactic acid bacteria or yeast containing milk or a non-fat milk solid content equal to or higher than milk, as defined in the ordinance of milk, etc.
• Yogurt non-fat milk solid content of 8% or more and containing 10 million or more lactic acid bacteria or yeast per ml: Ministry of Health, Labor and Welfare ordinance of Japan
• milk Product lactic acid bacteria beverage non-fat milk solid content is less than 8% and contains 10 million or more lactic acid bacteria or yeast per ml: Japan Ministry of Health, Labor and Welfare Ordinance
• lactic acid bacteria beverage non-fat milk solid content is 3 %, which contains 10 million or more lactic acid bacteria or yeasts per ml: Ministry of Health, Labor and Welfare of Japan), preferably yogurt.
• Yogurt is classified into two types, “pre-fermentation type” and “post-fermentation type”, depending on the preparation method.
• the former pre-fermentation type yogurt is fermented in a tank with a fermentation mix prepared by blending fermented milk starter with raw milk, and then the generated card is crushed and, if necessary, with a gelling agent. Manufactured by filling food containers.
• the latter post-fermentation type yogurt is manufactured by blending a fermented milk starter with raw material milk to prepare a fermentation mix, filling the fermentation mix into individual containers and fermenting in the container.
• the yogurt targeted by the present invention includes these two types of yogurt: “pre-fermentation type” and “post-fermentation type”.
• the production method of the present invention performs the operation of (A) in the above step (1) or (3) before the step (B). Performed by operation.
• the operation (A) is performed in the step (1) or the step (3) (B) or (C) is performed after step (3), or at least one of the operations can be performed.
• dairy ingredients means dairy products used as raw materials for fermented milk, such as raw milk, pasteurized milk (sterilized milk), skim milk , Whole milk powder, skim milk powder, butter, buttermilk, cream, whey protein concentrate (WPC), whey protein isolate (WPI), etc. it can. These can be used in combination of two or more.
• raw milk and / or sterilized milk in order to achieve a non-fat milk solid content of 8% or more in a state where calories are kept low ( Pasteurized milk), skim milk and / or skim milk can also be combined.
• “Fermented milk mix” is a raw material preparation in which raw materials for fermented milk are mixed, and, if necessary, sweeteners such as sugars and sweeteners including water and sugar, and flavoring agents, etc. Is added and blended, and if necessary, it is prepared by dissolving while warming. If necessary, stabilizers (gelling agents) such as gelatin, agar, carrageenan, guar gum, low methoxy pectin and high methoxy pectin can also be blended.
• sweeteners such as sugars and sweeteners including water and sugar, and flavoring agents, etc. Is added and blended, and if necessary, it is prepared by dissolving while warming.
• stabilizers such as gelatin, agar, carrageenan, guar gum, low methoxy pectin and high methoxy pectin can also be blended.
• blended with fermented milk mix is the ratio of non-fat milk solid content determined according to the kind of fermented milk (yogurt: 8% or more, dairy product lactic acid bacteria drink: less than 8%, lactic acid bacteria drink : Less than 3%), and as long as it is satisfied, there is no particular limitation.
• the blending ratio of raw milk (and / or pasteurized milk, etc.) is more than 0 wt% and not more than 100 wt%, preferably from 0 wt% 90% by weight or less, more preferably 20 to 80% by weight, further preferably 40 to 80% by weight; the blending ratio of skim milk powder is more than 0% by weight and 12% by weight or less, preferably 1 to 10% by weight 2 to 8% by weight, more preferably 2 to 6% by weight.
• glucose oxidase is added to and blended with the fermented milk mix as one of the raw materials of the fermented milk mix when preparing the fermented milk mix. It is characterized by that.
• the fermented milk mix does not contain a substance that can be a substrate for glucose oxidase
• a substance that can be a substrate for glucose oxidase is added and blended together with glucose oxidase.
• the enzyme may be deactivated.
• “substance that can be a substrate of glucose oxidase” means not only a substrate of glucose oxidase (glucose) but also a substance that produces the substrate (glucose). Although it does not restrict
• a commercially available glucose oxidase preparation can be used for glucose oxidase.
• Examples of commercially available glucose oxidase preparations include, for example, Shin Nippon Chemical Industry Co., Ltd., DKSH Japan Co., Ltd., Shonan Wako Pure Chemical Industries, Ltd., Nagase Biochemical Co., Ltd., Kyowa Enzyme Co., Ltd. ) (All of which are from Japan) and the like.
• the blending ratio of glucose oxidase (about 2000 to 4000 units / kg) in the fermented milk mix is 0.1 to 1% by weight, preferably 0.1 to 0. 5% by weight, more preferably 0.15 to 0.3% by weight, still more preferably 0.15 to 0.2% by weight; and the glucose content is 1 to 5% by weight, preferably 1 to 4% by weight. More preferred is 1.5 to 3% by weight, and still more preferred is 1.5 to 2.5% by weight.
• lactase preparation can be used as lactase.
• a commercially available lactase preparation as described above, for example, Shin Nippon Chemical Industry Co., Ltd., Amano Enzyme Co., Ltd., Daiwa Kasei Co., Ltd., Nagase ChemteX Co., Ltd. ) And other enzyme preparations.
• the blending ratio of lactase (about 4000 to 6000 units / kg) in the fermented milk mix is 0.01 to 0.1% by weight, preferably 0.02%.
• the lactose content is 2 to 10 wt%, preferably 2 to 8% by weight, more preferably 3 to 6% by weight, and still more preferably 3 to 5% by weight.
• the fermented milk mix to which lactase is added and blended is allowed to stand (preliminary) in advance at a temperature of 0 to 40 ° C., preferably 1 to 30 ° C., more preferably 3 to 15 ° C., and even more preferably 5 to 10 ° C. (Still).
• the standing time is not particularly limited, but is usually 1.5 hours or more, preferably 1.5 to 24 hours, more preferably 2 to 16 hours, further preferably 2 to 6 hours, and particularly preferably 2 to 4 hours. It's time.
• a fermented milk mix in which glucose oxidase is added and blended with glucose as a substrate of glucose oxidase, or an enzyme that produces the glucose and its substrate (for example, lactase and lactose as its substrate)
• the temperature is 0 to 40 ° C, preferably 1 to 30 ° C, more preferably 3 to 15 ° C, and still more preferably 5 to 10 ° C.
• the standing time is not particularly limited, but is usually 1.5 hours or more, preferably 1.5 to 24 hours, more preferably 2 to 16 hours, further preferably 2 to 6 hours, and particularly preferably 2 to 4 hours. It's time.
• an enzyme that produces glucose and its substrate and glucose oxidase are added almost simultaneously to the fermented milk mix, the fermented milk mix is left to stand immediately under the above conditions, without pre-standing as described in the previous paragraph. can do.
• Fermented milk mix prepared in step (Note that this mix was prepared through operation (A) and (A) Both of the prepared ones) are then subjected to a sterilization treatment by heating.
• the heating temperature and heating time are not particularly limited as long as the target sterilization is possible. It is sufficient that the temperature of the fermented milk mix itself is at least 90 ° C, preferably about 95 ° C.
• a method of treating the fermented milk mix at 90-100 ° C for 1-5 minutes, A method of treating at 95 ° C. for 1 to 3 minutes can be mentioned without limitation.
• the production method (B) before step (3) is to add and blend glucose oxidase into the fermented milk mix heat-sterilized by the above method in step (2). It is characterized by.
• the fermented milk mix targeted here is preferably prepared without going through the operation (A) in the step (1).
• a substance that can be a substrate for glucose oxidase is added and blended together with glucose oxidase.
• the enzyme may be deactivated.
• the “substance that can be a substrate for glucose oxidase” is as described above, and the amounts and sources of use of glucose oxidase and lactase, and the amounts of glucose (glucose) and lactose (lactose) used are also as described above. is there.
• “Starter” means an inoculum such as lactic acid bacteria or yeast inoculated to ferment a fermented milk mix.
• a known starter can be appropriately used as the “starter”, but a lactic acid bacteria starter is preferable.
• Lactic acid bacteria starters include Lactobacillus bulgaricus (L.bulgaricus), Streptococcus thermophilus (L.lactis), Lactobacillus lactis (L.lactis), Lactobacillus gasseri (L.gasseri) or Bifidobacterium ( In addition to Bifidobacterium), one or more of lactic acid bacteria generally used for the production of fermented milk can be used.
• a lactic acid bacteria starter based on a mixed starter of Lactobacillus bulgaricus (L.bulgaricus) and Streptococcus thermophilus (S. it can. Based on this lactic acid bacteria starter, after considering the fermentation temperature and fermentation conditions of the desired fermented milk, add other lactic acid bacteria such as Lactobacillus gasseri and Bifidobacterium Also good.
• the addition amount of the starter can be appropriately set according to the addition amount employed in the known method for producing fermented milk.
• the starter inoculation method is not particularly limited, and a method commonly used in the production of fermented milk can be appropriately used.
• the conditions for the fermentation treatment can be appropriately set in consideration of the type of fermented milk, the desired flavor, the type of starter to be used, and the like.
• a method in which the temperature in the fermentation chamber (fermentation temperature) is maintained in the range of 30 to 50 ° C. and the fermentation is performed while standing in the fermentation chamber can be mentioned. If it is such temperature conditions, since lactic acid bacteria generally tend to be active, fermentation can proceed effectively.
• the fermentation temperature is usually about 30 to 50 ° C., preferably 35 to 45 ° C., more preferably 37 to 43 ° C.
• Fermentation time can be appropriately set and adjusted with reference to the fact that the lactic acidity of the fermented milk mix reaches a predetermined ratio.
• the lactic acid acidity is, for example, about 1.5 to 2% in the case of “pre-fermentation type” yoghurt, and about 0.7 to 0.8% in the case of “post-fermentation type” yoghurt.
• the fermentation time is usually about 1 hour to 12 hours, preferably about 2 hours to 5 hours, more preferably about 3 hours to 4 hours.
• pre-fermentation type yogurt when the lactic acid acidity reaches about 1.5 to 2%, and in the case of “post-fermentation type” yogurt, when the lactic acid acidity reaches about 0.7 to 0.8%,
• the fermentation is stopped by cooling to 15 ° C. or less, preferably 0 to 10 ° C., more preferably 3 to 7 ° C.
• the operation (C) can be performed after the step (3). That is, glucose oxidase can be added to and blended with fermented milk prepared in advance.
• the manufacturing method containing the said (C) operation is 1 aspect of the manufacturing method of this invention.
• the fermented milk mix used here is preferably prepared without (A) operation in (1) step and without (B) operation before (3) step. .
• the fermented milk prepared in advance does not contain a substance that can serve as a substrate for glucose oxidase
• a substance that can serve as a substrate for glucose oxidase is added and blended together with glucose oxidase.
• the “substance that can be a substrate for glucose oxidase” is as described above, and the amounts and sources of use of glucose oxidase and lactase and the amounts of glucose and lactose used are also as described above.
• the fermented milk targeted by the present invention can be produced.
• the culture step (3) is performed using a tank (tank culture). After the tank culture, the fermented and coagulated curd is agitated and crushed and, if necessary, sterilized, cooled, emulsified, and aged, then filled into a retail container and prepared as a fermented milk product.
• the fermented milk is a “post-fermentation type” yogurt
• the fermented milk mix is filled in the retail container before the culturing step (3), and the culturing step (3) is performed in the container. (Culture in a container). After culturing in the container, it is cooled (refrigerated) and prepared as a product of fermented milk.
• the method for improving physical properties of fermented milk of the present invention includes at least the following three steps (1) to (3): (1) a step of preparing a fermented milk mix using milk raw materials, Changes in physical properties associated with milk protein aggregation in fermented milk products produced by a method comprising (2) heat-sterilizing the fermented milk mix and (3) adding a starter to the heat-sterilized fermented milk mix and fermenting A method of suppressing
• steps (1) to (3) at least one of the following (A) to (C) is performed:
• C The process which adds the substance which
• the fermented milk produced or processed in this way is produced without using any of the operations (A) to (C), that is, without using glucose oxidase, as shown in Examples described later.
• the physical property change accompanying the aggregation of the milk protein can include at least one selected from the generation of water separation, the increase in the particle diameter of the milk protein, and the generation of roughness of the tissue of the fermented milk.
• the texture of the fermented milk tissue is not particularly restricted, but is thought to be a phenomenon caused by an increase in the milk protein particle size.
• the fermented milk of the present invention also has an increase over time (change in physical properties) compared to the fermented milk of the control. It is also significantly suppressed.
• the method of the present invention is useful for maintaining the quality (appearance and texture) of fermented milk in a good state for as long as possible, at least during the expiration date.
• the period for maintaining the quality of the fermented milk in a good state can be about 10 days from the production, preferably 12 days or more, more preferably 14 days or more.
• the milk raw materials (fat content: 3.0% by weight, non-fat milk solid content: 9.7% by weight), raw water, and fermented milks 3 and 4 shown in Table 1 are further mixed with glucose.
• the solution was stirred and dissolved while heating to 60 ° C. After cooling this to 5 ° C., lactase and / or glucose oxidase was added and blended according to the formulation described in Table 1 for fermented milks 2 and 4.
• the fermented milk mix thus prepared was allowed to stand for about 14 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C.
• lactic acid bacteria starter mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059. This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
• the Bulgarian fungus OLL1073R-1 (Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1) is received by the independent administrative corporation National Institute of Advanced Industrial Science and Technology Patent Biological Depositary Center: FERM P-17227 (Indication for identification: Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1, deposit date (reception date: February 19, 1999).
• Thermophilus OLS3059 (Streptococcus thermophilus OLS3059) is received by the independent administrative agency National Institute of Advanced Industrial Science and Technology Patent Organism Depositary: Receipt No .: FERM P-15487 (Indication for identification: Streptococcus thermophilus OLS3059, date of deposit) (Receipt date): Deposited on February 29, 1996).
• (B) Measurement of Fermented Milk Particle Size The particle diameter ( ⁇ m) of coagulated particles mixed in fermented milk was measured using a laser diffraction particle size distribution meter (Shimadzu Corporation: SALD-2000).
• the occurrence / progress of milk protein aggregation is significantly suppressed, and at the same time, the occurrence / progress of the coarseness of the fermented milk tissue that causes the coarseness in the oral cavity is also suppressed. be able to.
• lactase is added and blended for the milk ingredients (fat content: 4.0% by weight, nonfat milk solids: 8.8% by weight), raw water, and fermented milk 6 listed in Table 4. And about fermented milk 7, lactase and glucose oxidase were added and mix
• the acidity after about 3 hours is 0.62% for fermented milk 5, 0.59% for fermented milk 6 and 0.59% for fermented milk 7, and after about 3.5 hours
• the acidity of the fermented milk 5 was 0.74%
• the fermented milk 6 was 0.74%
• the fermented milk 7 was 0.74%. That is, even if lactase or glucose oxidase was added and blended, no influence on the fermentation process (fermentation time and the like) was observed.
• “fermented milk 7” produced by adding glucose oxidase to the fermented milk mix and lactase that acts on lactose contained in the milk raw material to produce glucose does not add glucose oxidase.
• the water separation rate at the beginning of production is lower, the particle size is smaller, and the increase over time (water separation increase rate, particle size increase rate) is also significantly It was confirmed that it was suppressed to a low level.
• Fermented milk was prepared in the same manner as in Experimental Example 1 except that a mixed starter separated from the plain type or soft type of “Meiji Bulgaria Yogurt” (manufactured by Meiji Dairies) was used as the lactic acid bacteria starter.
• the acidity after about 3 hours was 0.62% for fermented milk 8, 0.64% for fermented milk 9, 0.62% for fermented milk 10, and 0.57% for fermented milk 11.
• the acidity after about 3.5 hours is 0.71% for fermented milk 8, 0.72% for fermented milk 9, 0.69% for fermented milk 10, and the acidity after about 3.75 hours is It was 0.66% for fermented milk 11.
• lactase is added to and blended with the milk ingredients listed in Table 10 (fat content: 4.0 wt%, non-fat milk solids: 8.8 wt%), raw water, and fermented milk 12
• fat content 4.0 wt%
• non-fat milk solids 8.8 wt%
• raw water raw water
• fermented milk 12 glucose oxidase was further added and blended in addition to lactase.
• the fermented milk mix thus prepared was allowed to stand for about 15 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C.
• lactic acid bacteria starter mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059. This is filled in a retail container, and this is statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, the yogurt card is added with a medicine sag. After breaking, it was placed in a refrigerator at about 5 ° C. and cooled to stop the fermentation.
• lactase is added to and blended with the milk ingredients listed in Table 13 (fat content: 4.0 wt%, non-fat milk solid content: 8.8 wt%), raw water, and fermented milk 14
• fermented milk 15 and 16 lactase and glucose oxidase were further added and blended.
• the fermented milk mix thus prepared was allowed to stand for about 15 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C.
• lactic acid bacteria starter mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059. This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
• This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.).
• a culture room set at about 40 ° C. (about 43 ° C.).
• the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
• milk raw materials (fat content: 4.0% by weight, non-fat milk solid content: 8.8% by weight), raw water, and lactase and glucose oxidase described in Table 16 were added and blended.
• the fermented milk mix thus prepared was left to stand for about a predetermined time (about 2 hours, 6 hours, 16 hours) at about 5 ° C., and then heat-sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C. (about 43 ° C.) and inoculated with 2% by weight of a lactic acid bacteria starter (mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059).
• a lactic acid bacteria starter mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059.

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