公开(公告)号：US11096396B2

公开(公告)日：2021-08-24

申请号：US16128460

申请日：2018-09-11

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 ,  A61K35/747 ,  C12N1/20 ,  A23K10/18 ,  A23L33/135 ,  C12R1/225

Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

公开(公告)号：US20230329264A1

公开(公告)日：2023-10-19

申请号：US18175107

申请日：2023-02-27

Applicant: Chr. Hansen A/S

Inventor： Gaelle Lettier Buchhorn ,  Dina Vanell ,  Kim Ib Soerensen ,  Gunnar Oeregaard ,  Annette Kibenich ,  Per Stroeman

IPC: A23C19/032 ,  C12N1/20

CPC classification number: A23C19/0323 ,  C12N1/20 ,  C12N1/205 ,  A23Y2220/29 ,  C12R2001/225

Abstract: The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50° C.).

公开(公告)号：US11992023B2

公开(公告)日：2024-05-28

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

CPC classification number: A23C9/1236 ,  A23C9/1234 ,  A23C9/133 ,  A23C9/137 ,  A23C9/1422 ,  A23C19/076 ,  A23V2400/137 ,  A23V2400/231 ,  A23V2400/249 ,  A23V2400/31

Abstract: The present invention relates to a process for producing a fermented milk soft cheese product including 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 including 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：US10959444B2

公开(公告)日：2021-03-30

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 ,  C12R1/46 ,  C07K14/195 ,  C12N9/10 ,  C12N9/14 ,  C12N1/20

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.

公开(公告)号：US20190059406A1

公开(公告)日：2019-02-28

申请号：US16128460

申请日：2018-09-11

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 ,  C12N1/20 ,  A23L33/135 ,  A23K10/18 ,  A61K35/747 ,  C12R1/225

Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.