PROCESS FOR PRODUCING AN IMPROVED FERMENTED MILK PRODUCT USING A SPORULATION NEGATIVE BACILLUS STRAIN

Low-mineral quark matrix

SMOOTH COTTAGE CHEESE AND COTTAGE CHEESE PRODUCT, PROCESS AND METHOD

FOODSTUFFS PREPARATION (II)

Bacterial strains having an outstanding ability to produce menaquinone

Storage stable frozen lactic acid bacteria culture

STARTER CULTURES FOR THE PRODUCTION OF FERMENTED MILK PRODUCTS

QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES III

Method for producing fermented milk product using sterile full-fat soybean powder as starting material and fermented milk product

Bacterial Strains Having an Outstanding Ability to Produce Menaquinone

Storage stable frozen lactic acid bacteria culture