Patent ID: 7517543

Claim:
A process for the preparation of a vegetable juice yogurt through fermentation, said process comprising: selecting a vegetable from the group consisting of carrots, fennel, lettuce and cabbage: extracting the juice from the vegetable by centrifuging the vegetable after the vegetable has been washed and cut into small pieces; pasteurizing the juice so as to destroy pathogenic or spoilage microorganisms therein; cooling the juice to a temperature compatible with the development of a lactic acid bacteria used in fermentation of the juice; inoculating the pasteurized juice with a lactic acid bacteria taken from defined strains of mesophilic or thermophilic lactic acid bacteria to obtain a final concentration for each microorganism of 1,000,000 colony forming units per gram of juice; and fermenting the inoculated juice at a temperature compatible with the lactic acid bacteria used until a final pH of 3.8-4.5 is obtained and a total concentration of lactic acid bacteria of at least 100,000,000 colony forming units per gram of inoculated juice.