Chr. Hansen A/s

Choon Ming Siew

Thomas Janzen

Kim Ib Soerensen

Mirjana Curic-Bawden

Martin Bastian Pedersen

Jean-Marie Odinot

Luciana Luciana Jimenez

Christian Gilleladen

Christel Garrigues

Soeren Ng Riis

Claus Svane

Nanna Christensen

Mimi Birkelund

Gäelle Lettier Buchhorn

Pascal Lanciaux

Duncan Hamm

The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.

Method of producing a fermented milk product with improved control of post acidification

Growing community of inventors

Nusajaya, Malaysia

Choon Ming Siew