Whilst fermented milk products containing only one or more of these three adjuncts could be manufactured, the longer incubation period required and poorer resultant product quality are the two main factors that preclude such practice commercially.
Whilst fermented milkproducts containing only one or more of these threeadjuncts could be manufactured, the longer incubationperiod required and poorer resultant product quality arethe two main factors that preclude such practice commercially.