Chr. Hansen A/s

Thomas Janzen

Ditte Ellegaard Christiansen

Patrick Derkx

Jeorgos Trihaas

Kim Ib Soerensen

Dan Nilsson

Helle Skov Guldager

Christian Gilleladen

Mette Dines Cantor

Martin Bastian Pedersen

Thomas Dyrmann Leser

Charlotte Elisabeth Grüner Schöller

Jean-Marie Odinot

Mirjana Curic-Bawden

Luciana Luciana Jimenez

Christel Garrigues

Bénédicte Flambard

Soeren Ng Riis

Birgitte Stuer-Lauridsen

Ditte Marie Folkenberg

Mette Oehrstroem Runge

Niels Bang Siemsen Jensen

Véronique Jactat

Sonja Bloch

Claus Svane

Nanna Christensen

Choon Ming Siew

Duncan Hamm

Pascal Lanciaux

Gäelle Lettier Buchhorn

Karin Bjerre

Mimi Birkelund

Kasper Rosenkvist

Morten Carlson

Thomas Gunnarsson

Charlotte Elisabeth Grüner SCHÖLLER

Luciana Jimenez

Mette Weise

Jens Kildsgaard

Tatjana Van Den Tempel

Sabrina Pirois-blin

Virginie Bloc

A method for producing a cheese with reduced amount of galactose comprising inoculating milk withGal(+) bacteria andGal(+) Lac(−) bacteria.

Method for producing a cheese with reduced amount of galactose

The present invention is directed to a method of producing astrain comprising the steps of

Method of producing Streptococcus thermophilus mutant strains

Deposited(ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.

(ST) cell to make e.g. mozzarella cheese

A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculatedbacteria.

Fermented milk inoculated with both lactic acid bacteria (LAB) and

Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting ofandsubsp., and mutants and variants thereof.

Lactic acid bacteria for a heat-treated food product for storage at ambient temperature

The present invention is directed to a method of producing astrain comprising the steps of a) Providing a mother strain in the form ofDSM32502, b) Growing a culture of the mother strain in the presence of a bacteriophage, to which the mother strain is not resistant, to obtain a number of mutant strains, which are resistant to the said bacteriophage, c) Measuring the acidification time of the bacteriophage-resistant mutant strains and the mother strain in a milk base and selecting at least one mutant strain with a reduced acidification time as compared to the mother strain to obtain a fast-acidifying mutant strain.

Method of producingmutant strains

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.

Bacteria

The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.

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 bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.

Lactic bacterium for texturizing food products selected on the basis of phage resistance

Lactic bacterium for texturizing food products selected on basis of phage resistance

Bacterium

A method for producing cottage cheese by usingbacteria.

[object Object]

A novel(ST) bacterium that gives improved texture in e.g. a fermented milk dairy product.

Lactic acid bacteria providing improved texture of fermented dairy products

Growing community of inventors

Broenshoej, Denmark

Thomas Janzen