Chr. Hansen A/s

Vera Kuzina Poulsen

Gunnar Oeregaard

Patrick Derkx

Jean-Marie Odinot

Luciana Luciana Jimenez

Elahe Ghanei Moghadam

Kasui Tang

Emilien Langevin

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

Novelsubsp.lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.

EPS gene cluster of texturizing lactic acid bacteria

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Hoersholm, Denmark

Vera Kuzina Poulsen