Chr. Hansen A/s

Luciana Luciana Jimenez

Mirjana Curic-Bawden

Jean-Marie Odinot

Gunnar Oeregaard

Thomas Janzen

Kim Ib Soerensen

Martin Bastian Pedersen

Jeorgos Trihaas

Christian Gilleladen

Christel Garrigues

Ditte Marie Folkenberg

Soeren Ng Riis

Mette Oehrstroem Runge

Pia Frost Jensen

Gaelle Lettier Buchhorn

Claus Svane

Vera Kuzina Poulsen

Nanna Christensen

Elahe Ghanei Moghadam

Choon Ming Siew

Ditte Marie Brandt

Birgitte Vedel Thage

Mimi Birkelund

Karen Guillotte

Gäelle Lettier Buchhorn

Kasui Tang

Emilien Langevin

Pascal Lanciaux

Duncan Hamm

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 relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria compriseand at least one further strain of lactic acid bacteria of a species other than, wherein the further strain has a deficiency in lactose metabolism but is capable of metabolizing one or several carbohydrates other than lactose present in the milk.

Method of producing a fermented mil k product using lactobacillus casei

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 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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Paris, France

Luciana Luciana Jimenez