公开(公告)号：US20210153517A1

公开(公告)日：2021-05-27

申请号：US16643401

申请日：2018-08-30

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 ,  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：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.

公开(公告)号：US20210307346A1

公开(公告)日：2021-10-07

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 ,  A23C9/142 ,  A23C9/133 ,  A23C9/137 ,  A23C19/076

Abstract: The present invention relates to a process for producing a fermented milk soft cheese product comprising 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 comprising 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.