An improved process for making whole milk digestible to lactose intolerant persons while maintaining the texture and flavor of whole milk comprised of adding sugar and Brewers Top yeast to whole milk and allowing it to ferment at temperature for a period of time then stopping the fermentation process and killing the yeast with heat, leaving beneficial enzymes in the milk and the product produced thereby.

 
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< Method of processing food patties

< PREPACKAGED READY-TO-EAT PATE-LIKE FOOD PRODUCT

> Automated supply, load and take-away systems and related devices and methods for lengths of elongated product

> Yeast-cream-dosing device and method

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