Chr. Hansen A/s

Christian Gilleladen

Johannes Maarten Van Den Brink

Thomas Janzen

Soeren Ng Riis

Kim Ib Soerensen

Helle Skov Guldager

Vojislav Vojinovic

Martin Bastian Pedersen

Jean-Marie Odinot

Mirjana Curic-Bawden

Luciana Luciana Jimenez

Christel Garrigues

Jeorgos Trihaas

Hans Raj

Mette Oehrstroem Runge

Ditte Marie Folkenberg

Claus Svane

Nanna Christensen

Karsten Bruun Qvist

Choon Ming Siew

Duncan Hamm

Pascal Lanciaux

Gäelle Lettier Buchhorn

Mimi Birkelund

Merete Faergemand

Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37&#xb0; C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

Fermented milk product with a reduced content of lactose

Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting ofandsubsp., and mutants and variants thereof.

Lactic acid bacteria for a heat-treated food product for storage at ambient temperature

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

The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products.

Lactic acid bacteria for yoghurt

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Copenhagen, Denmark

Christian Gilleladen