| abstract |
Production method of decomposed enzyme lyophilisate, characterized by making the mixture of pasteurized skimmed milk cooled to a temperature of 45ºC, with 0.1-0.3% pan-creation and after about 30 minutes it is inoculated with 1 to 3% of bacterial combination of Str. Thermophilus class 25t and Lbc. Bulgaricus class 558 and then, after fermentation at a temperature of 44-46ºC for 3 hours, 0.1 to 0.3% of pepsin is added to it, maintaining the product thus obtained at a temperature of 20-25 ° C for 24 hours, after which the mentioned product is lyophilized, keeping it in a yogurt gas, with an integrated composition of 15.5 to 16.4% of free amino acids; 5 to 11% water; 45 to 50% lactose; 27 to 33% total protein; 25 to 28% soluble protein; 1.4 to 2% peptone nitrogen: 7 to 8% ash; an acidity of 130-150ºT, pH = 3.8-4.1 and active cells of Lbc. Bulgaricus more than 100,000 in a gram of lyophilisate. |