Chr. Hansen A/s

Cp Kelco Aps

Soeren Ng Riis

Christian Gilleladen

Thomas Janzen

Kim Ib Soerensen

Vojislav Vojinovic

Martin Bastian Pedersen

Jean-Marie Odinot

Mirjana Curic-Bawden

Luciana Luciana Jimenez

Christel Garrigues

Claus Svane

Nanna Christensen

Mimi Birkelund

Min Ling Marlene Tsao

Camilla Bjergegaard

Gäelle Lettier Buchhorn

Pascal Lanciaux

Duncan Hamm

Choon Ming Siew

Lian Ying Ng

Tina Benne Lohmann

Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37&#xb0; C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

Fermented milk product with a reduced content of lactose

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

Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a mixture, (2) heat treating the mixture, and (3) fermenting the mixture. In some embodiments, the methods further include combining the milk and pectin with a low acyl gellan gum. The methods also may include homogenizing the mixture before heat treating the mixture and/or after fermenting the mixture. Also provided in embodiments herein are fermented milk products.

Stable fermented milk products and methods

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Roedovre, Denmark

Soeren Ng Riis