Compagnie Gervais Danone

Jacques De Villeroche

Laurent Benbadis

Elisabeth Oudot

Jean-Pierre Caron

David Lam

Denis Paquet

St&eacute;phane Doat

Paul Skrochowski

Nathalie Trial

Blas Tarodo De La Fuente

Jean-Louis Cuq

Stéphane Doat

The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80&deg; D, the pH from 4.5 to 5.5, flavored with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.

Low acidity fermented dairy products flavored with warm flavors

The present invention encompasses a strain that has been deposited at the Collection Nationale de Cultures de Microorganismes (CNCM) under No. I-it 1477 and mutants that share similar milk acidification characteristics. The invention also covers processes for using the novel strain to prepare fermented dairy products and fermented products produced by these processes. Strain No. I-1477 possesses unique milk acidification properties that distinguish it from other related bacterial strains. Most importantly, the claimed Streptococcus strain exhibits both a rapid rate of acidification, which reduces the risk of bacterial contamination and extremely low post-acidification activity following fermentation, which helps preserve the fermentation products.

Streptococcus thermophilus strain, fermentation process using such strain and product obtained

Streptococcus Thermophilus strain, fermentation process using such

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Versailles, France

Jacques De Villeroche