公开(公告)号：US20250017227A1

公开(公告)日：2025-01-16

申请号：US18778371

申请日：2024-07-19

Applicant: Chr. Hansen A/S

Inventor： Virginie Bloc ,  Thomas Janzen ,  Mimi Birkelund ,  Luciana Jimenez ,  Jean-Marie Odinot ,  Sabrina Pirois-Blin ,  Helle Skov Guldager

IPC: A23C9/123 ,  A23C13/16 ,  A23C19/032 ,  C12N1/20 ,  C12R1/46

Abstract: The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.

公开(公告)号：US11723378B2

公开(公告)日：2023-08-15

申请号：US17532993

申请日：2021-11-22

Applicant: Chr. Hansen A/S

Inventor： Stina Dissing Aunsbjerg Nielsen ,  Helle Skov Guldager ,  Cecilie Lykke Marvig Nielsen

IPC: A23C9/123 ,  A23L29/00 ,  A23C19/032

CPC classification number: A23C9/1234 ,  A23C19/0323 ,  A23L29/065 ,  A23Y2220/73

Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

公开(公告)号：US20230232851A1

公开(公告)日：2023-07-27

申请号：US17919004

申请日：2021-04-16

Applicant: Chr. Hansen A/S

Inventor： Mikkel Gulmann Madsen ,  Helle Skov Guldager ,  Louise Essendrup Steffensen ,  Shannon Neuens ,  Anja Kristiansen ,  Cecilie Lykke Marvig Nielsen ,  Dana Wolle

IPC: A23C19/06 ,  A23C19/076 ,  A23C19/068 ,  C12N1/20

CPC classification number: A23C19/062 ,  A23C19/076 ,  A23C19/0684 ,  C12N1/205 ,  A23Y2220/73 ,  C12R2001/225

Abstract: The present invention is in the field of dairy technology. It relates to methods of inhibiting Listeria in dairy products, characterized in that the fermentation is carried out using Lactobacillus rhamnosus DSM 32092 or a mutant thereof. The invention also provides use of Lactobacillus rhamnosus DSM 32092 to inhibit Listeria and dairy products comprising Lactobacillus rhamnosus DSM 32092 such as cheeses.

公开(公告)号：US11178884B2

公开(公告)日：2021-11-23

申请号：US16757561

申请日：2018-10-24

Applicant: Chr. Hansen A/S

Inventor： Stina Dissing Aunsbjerg Nielsen ,  Helle Skov Guldager ,  Cecilie Lykke Marvig Nielsen

IPC: A23C9/123 ,  A23L29/00 ,  A23C19/032

Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.