Process of preparing milk products

Claim 1

IN A PROCESS FOR PRODUCING SOUR MILK PRODUCTS PREPARED WITH THE AID OF A STARTER, THE IMPROVEMENT WHEREIN THE STARTER IS OBTAINED BY: (1) INOCULATING SAID MILK WITH ABOUT 5% OF A PLURALITY OF MICROORGANISMS WHICH HAVE BEEN FRESHLY CULTIVATED SYMBIOTICALLY, ONE OF SAID MICROORGANISMS BEING AN INTESTINAL STRAIN SELECTED FROM THE GROUP CONSISTING OF THERMOBACTERIUM INTESTINALE AND BACTERIUM BIFIDUM AND ANOTHER OF SAID MICROORGANISMS BEING A SPECIES SELECTED FROM THE GROUP CONSISTING OF STREPTOCOCCUS LACTIS FROM TAETTE, BACTERIUM ACIDI PROPIONICI, LACTOSE-YEAST AND TORULOPSIS-YEAST, AND (2) INCUBATING SAID MICROORGANISMS IN SAID MILK AT A TEMPERATURE RANGING FROM 30* TO 50* C. FOR ABOUT 90 MINUTES WHEREBY THICKENING OF THE MILK IS COMPLETED, THE RESULTING THICKENED MILK CONSTITUTING SAID STARTER.