公开(公告)号：US11992023B2

公开(公告)日：2024-05-28

申请号：US17266392

申请日：2019-08-06

Applicant: Chr. Hansen A/S

Inventor： Jean-Marie Odinot ,  Emilien Langevin ,  Luciana Jimenez ,  Kasui Tang ,  Vera Kuzina Poulsen ,  Elahe Ghanei Moghadam ,  Gunnar Oeregaard

IPC: A23C9/123 ,  A23C9/133 ,  A23C9/137 ,  A23C9/142 ,  A23C19/076

CPC classification number: A23C9/1236 ,  A23C9/1234 ,  A23C9/133 ,  A23C9/137 ,  A23C9/1422 ,  A23C19/076 ,  A23V2400/137 ,  A23V2400/231 ,  A23V2400/249 ,  A23V2400/31

Abstract: 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.