Chr. Hansen A/s

Sonja Bloch

Thomas Janzen

Hui Han

Mette Oehrstroem Runge

Gaelle Lettier Buchhorn

The present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising ⋅1) a starter culture of lactic acid bacteria comprising at least one lactose-deficientstrain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficientsubsp.strain, which is capable of metabolizing the non-lactose carbohydrate, and ⋅2) a probiotic strain selected from the group consisting ofstrain and astrain.

Composition and process for producing a fermented milk product comprising application of a lactose-deficientstrain, a lactose-deficientstrain and a probiotic strain

The present invention relates to a novelstrain that is not attacked by common phages and a novelstrain with improved cell count stability, its use in the manufacture of fermented milk-based products, and novel milk based products containing the strain.

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Copenhagen, Denmark

Sonja Bloch