Production of Yogurt

Abstract

The present invention is in the field of fermn., and pertains to a method for prepg. yogurt by fermn., comprising the steps of providing a fermn. starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermn. can be reduced by the addn. of relatively low amts. of potato protein protease inhibitor. It has the addnl. advantage that the potato protein protease inhibitor allows for application of the present method over a wide p H range and wide temp. range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic. [on SciFinder(R)]