公开(公告)号：US09648891B2

公开(公告)日：2017-05-16

申请号：US13375279

申请日：2010-06-03

申请人： Florence Robichon ,  Bruno Lecanu ,  Marie-Claude Bezenger ,  Laurence Peyraud ,  Hassina Ait Abderrahim ,  Jean-Marie Odinot

发明人： Florence Robichon ,  Bruno Lecanu ,  Marie-Claude Bezenger ,  Laurence Peyraud ,  Hassina Ait Abderrahim ,  Jean-Marie Odinot

IPC分类号： A23C9/12 ,  A23C9/123 ,  A23C19/032 ,  A23C19/076

CPC分类号： A23C9/1238 ,  A23C19/0323 ,  A23C19/076 ,  A23C2220/206

摘要： The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter.

公开(公告)号：US20120156327A1

公开(公告)日：2012-06-21

申请号：US13375279

申请日：2010-06-03

申请人： Florence Robichon ,  Bruno Lecanu ,  Marie-Claude Bezenger ,  Laurence Peyraud ,  Hassina Ait Abderrahim ,  Jean-Marie Odinot

发明人： Florence Robichon ,  Bruno Lecanu ,  Marie-Claude Bezenger ,  Laurence Peyraud ,  Hassina Ait Abderrahim ,  Jean-Marie Odinot

IPC分类号： A23C9/12 ,  A23C9/123 ,  A23C9/127

CPC分类号： A23C9/1238 ,  A23C19/0323 ,  A23C19/076 ,  A23C2220/206

摘要： The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter.

摘要翻译： 本发明涉及一种制造发酵乳制品，特别是搅拌乳制品的方法。 本发明涉及一种制造发酵乳制品的方法，没有任何冷却步骤，由于使用弱酸后乳酸培养物作为起始剂而停止发酵。