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    PROCESS FOR PRODUCING A FERMENTED MILK SOFT CHEEESE PRODUCT
    4.
    发明申请
    PROCESS FOR PRODUCING A FERMENTED MILK SOFT CHEEESE PRODUCT 有权

    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.

    LACTOBACILLUS FERMENTUM BACTERIA WITH ANTIFUNGAL ACTIVITY
    5.
    发明申请
    LACTOBACILLUS FERMENTUM BACTERIA WITH ANTIFUNGAL ACTIVITY 审中-公开

    公开(公告)号：US20180249727A1

    公开(公告)日：2018-09-06

    申请号：US15755023

    申请日：2016-08-30

    Applicant: Chr. Hansen A/S

    Inventor： Cecilie Lykke Marvig NIELSEN ,  Tina HORNBAEK ,  Pia RASMUSSEN ,  Lone POULSEN ,  Thomas ECKHARDT ,  Gunnar OEREGAARD ,  Elahe Ghanei MOGHADAM

    IPC: A23C9/123 ,  A23K10/18 ,  A23L33/135

    Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum having the ability to inhibit the growth of the fungus Penicillium solitum deposited under the accession No.: DSM32093 or the growth of the fungus Penicillium brevicompactum deposited under the accession No.: DSM32094 by at least 50%. The inhibitory activity can be determined in an assay comprising: (1) preparing a fermented milk product by: (a) inoculating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, (b) fermenting until a p H of 4.6 is reached, and (c) solidifying the fermented milk by the addition of agar; (2) generating at least one spot of the P. solitum or the P. brevicompactum on the agar solidified fermented milk with a concentration of 500 spores/spot and incubating the 1 same for 7 days at 25° C.; (3) determining the percent inhibition by determining the largest diameter of the colony formed by growth of the P. solitum or P. brevicompactum and expressing the diameter as percent of the largest diameter formed under the same conditions but in the absence of the Lactobacillus fermentum strain. The invention further relates to compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

    A SCREENING METHOD FOR RHEOLOGICAL PROPERTIES OF MILK GEL
    8.
    发明申请
    A SCREENING METHOD FOR RHEOLOGICAL PROPERTIES OF MILK GEL 审中-公开
    一种用于牛奶凝胶流变特性的筛选方法

    公开(公告)号：US20160305863A1

    公开(公告)日：2016-10-20

    申请号：US15100787

    申请日：2014-12-09

    Applicant: CHR. HANSEN A/S

    Inventor： METTE CANTOR ,  Vera POULSEN ,  Gunnar OEREGAARD ,  Jeorgos TRIHAAS ,  Sandra WIND ,  Patrick DERKX

    IPC: G01N11/02 ,  G01N33/04

    CPC classification number: G01N11/02 ,  A23C9/123 ,  A23C13/16 ,  A23C17/00 ,  A23C19/076 ,  G01N7/00 ,  G01N11/08 ,  G01N33/04 ,  G01N2203/0089

    Abstract: The present invention relates to the field of dairy technology, in particular it relates to a method for assessing rheological properties of acidified milk gels (milk gels), including determination of shear stress, gel firmness and water-holding capacity. The method can be used to determine rheological properties of acidified milk, e.g. yoghurt and fresh cheese, in a fast and reliable way. The present invention also relates to a method of screening for microbial cultures resulting in fermented milk with desired rheological properties. By using an automated microtiter-plate pipetting station equipped with a pressure sensor inside the air displacement barrel of each pipette, it is possible to monitor real-time changes in pressure, when aspirating and dispensing milk gels, and then correlate the pressure versus time data obtained with milk gel rheological properties such as shear stress, gel firmness and water-holding capacity.

    Abstract translation: 本发明涉及乳制品技术领域，特别涉及一种评估酸化乳胶（乳胶）流变性能的方法，包括测定剪切应力，凝胶硬度和保水能力。 该方法可用于测定酸化牛奶的流变性质，例如， 酸奶和新鲜的奶酪，以快速可靠的方式。 本发明还涉及一种筛选微生物培养物的方法，该方法产生具有所需流变特性的发酵乳。 通过使用在每个移液管的排气筒内装有压力传感器的自动化微量滴定板移液站，可以在抽吸和分配牛奶凝胶时监测压力的实时变化，然后将压力与时间数据相关联 获得牛奶凝胶流变性能如剪切应力，凝胶坚固度和保水能力。

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