公开(公告)号：US20220403323A1

公开(公告)日：2022-12-22

申请号：US17634909

申请日：2020-08-21

Applicant: Chr. Hansen A/S

Inventor： Vera Kuzina POULSEN ,  Gunnar OEREGAARD ,  Elahe Ghanei MOGHADAM

IPC: C12N1/20 ,  A23C11/10 ,  C12N1/04 ,  A23C9/123 ,  C12N9/10 ,  C12N15/52 ,  C12N9/12 ,  C12N9/14

Abstract: The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.

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.

公开(公告)号：US20220287318A1

公开(公告)日：2022-09-15

申请号：US17634938

申请日：2020-08-21

Applicant: Chr. Hansen A/S

Inventor： Vera Kuzina POULSEN ,  Gunnar OEREGAARD ,  Elahe Ghanei MOGHADAM

IPC: A23C9/123 ,  C12N1/20

Abstract: The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.

公开(公告)号：US20190021354A1

公开(公告)日：2019-01-24

申请号：US16062057

申请日：2016-12-19

Applicant: Chr. Hansen A/S

Inventor： Vera Kuzina POULSEN ,  Gunnar OEREGAARD ,  Patrick DERKX

IPC: A23C9/123 ,  C07K14/195 ,  C12N9/10 ,  C12R1/46

Abstract: Novel Lactococcus lactis subsp. lactis lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.