摘要：Original skim milk was enriched with 5, 10 and 15 % of evaporated non-fat milk and after thermal treatment inoculated with 4 % of butter cultures and incubated at 22 °C and 30 °C. The best results were obtained with the starting material containing 15 % of evaporated skim milk. The incubation time was highly temperature dependent. At 22 °C the incubation lasted 13 hours, but at 30 °C it was reduced for 5 hours. In both cases the taste and aroma of the product were well pronounced. The characteristics of the gel (curd) were better in the product incubated at 30 °C (more acceptable consistency, as a whole). The physicochemical characteristics of the variants are tabulated and concern TS, fat and lactose per cent, titratable acidity, specific density and viscosity. The process of production of a fermented product from partially concentrated skim milk is described and the economical importance of these experiments are underlined.
