The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Oct. 27, 2020
Filed:
Jun. 18, 2015
Chr. Hansen A/s, Hoersholm, DK;
Christel Garrigues, Frederiksberg C, DK;
Christian Gilleladen, Copenhagen, DK;
Mirjana Curic-Bawden, Brookfield, WI (US);
Thomas Janzen, Broenshoej, DK;
Mimi Birkelund, Oelsted, DK;
Gäelle Lettier Buchhorn, Virum, DK;
Kim Ib Soerensen, Farum, DK;
Nanna Christensen, Copenhagen S, DK;
Claus Svane, Rungsted Kyst, DK;
Soeren Riis, Roedovre, DK;
Martin Bastian Pedersen, Cadorago Como, IT;
Jean-Marie Odinot, Remereville, FR;
Luciana Jimenez, Paris, FR;
Pascal Lanciaux, Gron, FR;
Duncan Hamm, Singapore, SG;
Choon Ming Siew, Nusajaya, MY;
CHR. HANSEN A/S, Hoersholm, DK;
Abstract
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.