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.

Date of Patent:
May. 16, 2017

Filed:

Jun. 03, 2010
Applicants:

Florence Robichon, Viry Chatillon, FR;

Bruno Lecanu, Figny, FR;

Marie-claude Bezenger, Bruyeres-le-Chatel, FR;

Laurence Peyraud, Sceaux, FR;

Hassina Ait Abderrahim, Antony, FR;

Jean-marie Odinot, Remereville, FR;

Inventors:

Florence Robichon, Viry Chatillon, FR;

Bruno Lecanu, Figny, FR;

Marie-Claude Bezenger, Bruyeres-le-Chatel, FR;

Laurence Peyraud, Sceaux, FR;

Hassina Ait Abderrahim, Antony, FR;

Jean-Marie Odinot, Remereville, FR;

Assignees:

YOPLAIT FRANCE, Paris, FR;

CHR. HANSEN A/S, Horsholm, DK;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 9/12 (2006.01); A23C 9/123 (2006.01); A23C 19/032 (2006.01); A23C 19/076 (2006.01);
U.S. Cl.
CPC ...
A23C 9/1238 (2013.01); A23C 19/0323 (2013.01); A23C 19/076 (2013.01); A23C 2220/206 (2013.01);
Abstract

The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter.


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