公开(公告)号：US20190320673A1

公开(公告)日：2019-10-24

申请号：US16329727

申请日：2017-08-24

Applicant: CHR. HANSEN A/S

Inventor： Patrick DERKX ,  Thomas JANZEN ,  Kim lb SOERENSEN

IPC: A23C19/032 ,  C12R1/46 ,  C07K14/315 ,  C12N1/20 ,  A23C9/123

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

公开(公告)号：US20180042256A1

公开(公告)日：2018-02-15

申请号：US15552398

申请日：2016-02-22

Applicant: CHR. HANSEN A/S

Inventor： Gaelle Lettier BUCHHORN ,  Dina VANELL ,  Kim lb SOERENSEN ,  Gunnar OEREGAARD ,  Annette KIBENICH ,  Per STTROEMAN

IPC: A23C19/032 ,  C12N1/20 ,  C12R1/225

CPC classification number: A23C19/0323 ,  A23Y2220/29 ,  C12N1/20 ,  C12R1/225

Abstract: The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50° C.).

公开(公告)号：US20170135360A1

公开(公告)日：2017-05-18

申请号：US15317682

申请日：2015-06-18

Applicant: Chr. Hansen A/S

Inventor： Christel GARRIGUES ,  Christian GILLELADEN ,  Mirjana CURIC-BAWDEN ,  Thomas JANZEN ,  Mimi BIRKELUND ,  Gäelle Lettier BUCHHORN ,  Kim lb SOERENSEN ,  Nanna CHRISTENSEN ,  Claus SVANE ,  Soeren RIIS ,  Martin Bastian PEDERSEN ,  Jean-Marie ODINOT ,  Luciana JIMENEZ ,  Pascal LANCIAUX ,  Duncan HAMM ,  Choon Ming SIEW

IPC: A23C9/123

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.