Chr. Hansen A/s

Gunnar Oeregaard

Kim Ib Soerensen

Patrick Derkx

Tina Hornbaek

Thomas Eckhardt

Jean-Marie Odinot

Annette Kibenich

Luciana Luciana Jimenez

Vera Kuzina Poulsen

Elahe Ghanei Moghadam

Jeorgos Trihaas

Cecilie Lykke Marvig Nielsen

Ditte Marie Folkenberg

Gaelle Lettier Buchhorn

Per Stroeman

Ditte Marie Brandt

Birgitte Vedel Thage

Lone Poulsen

Kasui Tang

Pia Rasmussen

Emilien Langevin

Luciana Jimenez

Jeorges Trihaas

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

Novelsubsp.lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.

EPS gene cluster of texturizing lactic acid bacteria

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.

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Vaerloese, Denmark

Gunnar Oeregaard