Nestec S.a.

Jurg Aebischer

Kurt Eyer

Niklaus Meister

Jean-Richard Neeser

Ernst Heck

Roberto Reniero

Osvaldo La Geromini

Corinne Lesens

Roman Deutsch

Nicola D'Amico

Daniel Schmid

Martin Vikas

Dominique De Maleprade

Fred Neumann

Maximiliano Poblete

David De Pasquale

Johann Illi

A finger-food snack containing from about 8 to 16% of whole milk solids and being in the form of a body, obtainable by cooking-extrusion-expansion of a cereal based mixture, that is coated with a sugar based slurry.

Coated snack food product

Spray-drying process in which a composition of microorganisms beneficial for human health is prepared and then reduced to a powder by spraying in a spray-drying device having a heated air inlet temperature of 200-400.degree. C. and an air outlet temperature of 40-90.degree. C., the residence time of the composition in the device being adjusted so as to obtain at least 1% survival of the microorganisms after drying.

Spray-drying process

Strains of Leuconostoc mesenteroides ssp. cremoris which provide, upon culturing, dextran, and the strains include deposited strains CNCM I-1692 and CNCM I-1693.

Leuconostoc strains for biosynthesis of dextran

Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.

Continuous fermentation process

Growing community of inventors

Liebefeld, Switzerland

Jurg Aebischer