Compagnie Gervais Danone

Danone Us, LLC

Thierry Saint-Denis

Casey McCormick

Margaret Havekotte

Paola Flabbi

Jose Maria Carles Piqueras

Melissa McCarthy

Luis De La Cruz

Laurent Marchal

Margaret Havekottw

Casey Mccormick

Melissa Mccarthy

The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.

Manufacture of strained fermented dairy products

The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates, and methods for using such compositions, as well as products generated using strained acidic, for example fermented, dairy products having reduced carbohydrates.

Reduced carbohydrate dairy products

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

Sweetened dairy products with steviol glycosides and lactase enzyme

The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.

Acid whey with stable lactose content

The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further comprise a lactase enzyme.

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Westfield, NJ, United States of America

Thierry Saint-Denis