Chr. Hansen A/s

Ditte Marie Folkenberg

Thomas Janzen

Helle Skov Guldager

Thomas Dyrmann Leser

Jeorgos Trihaas

Bénédicte Flambard

Gunnar Oeregaard

Luciana Luciana Jimenez

Christian Gilleladen

Gaelle Lettier Buchhorn

Cecile Seimandi

Ditte Marie Brandt

Birgitte Vedel Thage

Jeorges Trihaas

Thomas Gunnarsson

Jens Kildsgaard

Mette Weise

Luciana Jimenez

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and astrain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. Astrain useful for preparing such dairy product is also part of the present invention.

Flavor-enhancing

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

The present invention relates to a method for the preparation of a fermented milk product comprising Bifidobacteria in combination with lactic acid bacteria of the species, and/or. The problem to be solved is to provide a method to improve growth of Bifidobacteria population in milk during the fermentation process for making fermented milk products (e.g. a yogurt) in order to obtain a high cell count of Bifidobacteria in the final product.

Of growth of Bifidobacteria in fermented milk products

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Hilleroed, Denmark

Ditte Marie Folkenberg