Fermentation of specially formulated milk with single strains of bifidobacteria

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Abstract
A number of strains of bifidobacteria have been used to ferment milk to a yoghurt‐like product. The milk used for fermentation was fortified with whey protein and threonine. It was prepared by mixing skimmed milk and cheddar cheese whey which had been concentrated using ultrafiltration membranes which allowed lactose to permeate. A 2 percent inoculum was used, and fermentation was carried out at 37° C overnight. The resulting products resembled voghurt, having good consistency. ‘walnutty’ aroma (acetaldehyde). and pleasant acidity.