Novel compositions for neutralizing toxic effects of hydrogen peroxide in living cells or tissues

A method of preparing a food product comprising at least two components, a component 1 and a component 2, wherein the component 1 is selected from the group consisting of gycolic acid, glyoxlic acid, glycine, serine or salts thereof and the component 2 is hydrogen peroxide, said method comprising the steps of:

• Providing pasteurized milk and mix of bacterial starters for making Joghurt, Matsoni, Dahi, Bathora that comprise Individual bacterial cultures comprising the following bacterial strains:
• Lactobacillus coryniformis, Lactobacillus delbrueckii, Lactobacillus rhamnosus, Lactococcuslactis, and Streptococcus thermophiles;
• mixing the predetermined amount of said starter or bacterial culture with the milk and fermenting the mixture under aerobic conditions by contacting the milk with air;
• measuring the hydrogen peroxide concentration in the surface layer after forming the texture of the fermentation product with the thickness of up to substantially 2 cm;
• removing the surface layer upon achieving the hydrogen peroxide concentration within the range of from 30 ppm to 50 ppm and refrigerating the surface layer so as to reduce the fermentation process therein;
• further fermenting the mass remaining after the step of removing the surface layer by repeating the preceding steps until the last surface layer has been fermented;
• combining all layers containing the hydrogen peroxide;
• adding the component 1 before or after the step of fermentation.