A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it

摘要

A fresh and creamy alimentary speciality adapted to be spread, free from additives and containing live lactic ferments in a remarkable amount contains a fat matter on the dry substance which is on the average 20 to 30% lower than that of other similar products. The product may contain live mesophile and thermophile lactic ferments in proportion 80:20, optionally together with L acidophilus, Bifido-bacterium- Bifidum. A process for preparing the product includes concentration of the matured fermented material by ultrafiltration at not more than 40 DEG C.