Chr. Hansen A/s

Elahe Ghanei Moghadam

Gunnar Oeregaard

Tina Hornbaek

Thomas Eckhardt

Jean-Marie Odinot

Luciana Luciana Jimenez

Cecilie Lykke Marvig Nielsen

Vera Kuzina Poulsen

Lone Poulsen

Kasui Tang

Emilien Langevin

Pia Rasmussen

The present invention relates to a process for producing a fermented milk soft cheese product including the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concentrated first milk base, c) Adding a first starter culture including at least one EPS producing lactic acid bacterium strain, d) Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition, e) Mixing the EPS-containing fermented milk composition with one or more other ingredients, if any, selected from the group consisting of a milk fat composition, a second fermented milk composition and one or more additives, to obtain a fermented milk mixture, and f) Subjecting the fermented milk mixture to heat treatment to obtain a fermented milk soft cheese product.

Fermented milk soft cheese product and process of making same

Disclosed is Bacterium of the speciesCHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

Lactobacillus fermentum bacteria with antifungal activity

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Glostrup, Denmark

Elahe Ghanei Moghadam