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dc.contributor.authorFodelianakis, Stylianos
dc.date.accessioned2018-11-12T07:58:58Z
dc.date.available2018-11-12T07:58:58Z
dc.date.issued2018-08-09
dc.date.submitted2017-05-25
dc.identifier.urihttp://hdl.handle.net/10754/629848
dc.description.abstractThe present invention is a method of using a secondary fermentation process on a fermented milk product to produce a double -fermented yogurt product. The present invention is a food product of double -fermented yogurt having reduced lactose content and increased numbers of beneficial live bacteria. Specifically, the present invention is a method of making a double -fermented yogurt product utilizing mesophilic-adapted bacterial cultures in a second fermentation process to produce a double -fermented yogurt having reduced lactose content and increased numbers of beneficial live bacteria. The present method can use unfermented milk, semi-fermented milk and fermented milk as starting materials to produce the double- fermented yogurt product.
dc.relation.urlhttps://patents.google.com/patent/WO2018142193A1/en
dc.titleMethod and system for producing yogurt-based food product
dc.typePatent
dc.description.statusPublished Application
kaust.personFodelianakis, Stylianos
dc.contributor.assigneeKing Abdullah University Of Science And Technology
dc.identifier.applicationnumberWO2018142193A1
refterms.dateFOA2018-11-12T07:59:03Z


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