Dairy product containing bifidobacterium lactis

Abstract

The present invention provides a dairy product containing Rettella B, comprising a raw dairy product; a yeast extract; and at least one fermentation strain, wherein the at least one fermentation strain contains Rettella B; wherein the yeast extract accounts for 0.01 to 1% by weight of the total weight of the dairy product containing Rettella B.

Claims

1. A dairy product containing Bifidobacterium lactis, comprising: a raw dairy product; sucrose; lactase; a yeast extract; and at least one fermentation strain, wherein the at least one fermentation strain contains Bifidobacterium lactis; wherein the yeast extract accounts for 0.1 to 0.2% by weight of the total weight of the dairy product containing Bifidobacterium lactis, and the sucrose accounts for 2 to 12% by weight of the total weight of the dairy product containing Bifidobacterium lactis, and the lactase accounts for less than 0.08% by weight of the total weight of the dairy product containing Bifidobacterium lactis.

2. The dairy product containing Rhizobium Rhizobium as described in claim 1, wherein the raw dairy product comprises a milk powder and raw milk, wherein the milk powder accounts for 5 to 17% by weight of the total weight of the dairy product containing Rhizobium Rhizobium, and the raw milk accounts for 1 to 10% by weight of the total weight of the dairy product containing Rhizobium Rhizobium.

3. The dairy product containing B Rhesus bacillus as described in claim 1 further comprises a food additive, which is a flavoring or a sugar.

4. The dairy product containing Rettella B as described in claim 3, wherein the dairy product containing Rettella B contains the sugar, and the sugar is an isomaltooligosaccharide and / or a galactosyloligosaccharide.

5. The dairy product containing Rettella B bacteria as described in claim 1, wherein the Rettella B bacteria is Rettella B BB-12.

6. The dairy product containing Rettella B bacteria as described in claim 1, wherein the fermentation strain further includes Streptococcus thermophilus, Lactobacillus acidophilus, or Lactobacillus bulgaricus, and the count of Rettella B bacteria is greater than 1.0 × 10⁷ CFU / ml.

7. The dairy product containing B Ritterella as described in claim 6, wherein the total number of the fermentation strain is greater than 1.0 × 10⁹ CFU / ml, and the activity of the fermentation strain is 0.1~0.6 U / L.