Chr. Hansen A/s

Yoplait France

Jean-Marie Odinot

Luciana Luciana Jimenez

Marie-Claude Bezenger

Thomas Janzen

Kim Ib Soerensen

Helle Skov Guldager

Martin Bastian Pedersen

Mirjana Curic-Bawden

Gunnar Oeregaard

Christel Garrigues

Christian Gilleladen

Soeren Ng Riis

Elahe Ghanei Moghadam

Marc Faiveley

Vera Kuzina Poulsen

Claus Svane

Nanna Christensen

Laurence Peyraud

Jean-Claude Bercetche

Jean-Paul Posseme

Kasui Tang

Emilien Langevin

Jean-Paul Poignand

Cécile Seimandi

Hassina Ait Abderrahim

Bruno Lecanu

Florence Robichon

Choon Ming Siew

Duncan Hamm

Pascal Lanciaux

Gäelle Lettier Buchhorn

Mimi Birkelund

Virginie Bloc

Sabrina Pirois-blin

Marion Piquet

Gilles Didelot

Luciana Jimenez

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

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 process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter.

Process for manufacturing of a fermented dairy product

A method for the preparation of a fermented milk product comprising Bifidobacteria andbacteria, wherein thebacteria improve the growth of the Bifidobacteria during the fermentation.

Growth of bifidobacteria in fermented milk products

A device for the continuous dosage of frozen starter cultures into a liquid fermentation medium is provided. The device comprises a fermentation unit and a container for the thawing of the starter cultures. It further comprises means of retaining the frozen cultures inside the thawing container while allowing the culture in liquid form to feed into a circuit for continuously feeding the fermentation medium to be inoculated. Furthermore, a method of dosing a frozen inoculant into a liquid fermentation medium is also described.

Direct inoculation method using frozen concentrated cultures and associated device

Growing community of inventors

Remereville, France

Jean-Marie Odinot