公开(公告)号：US20230240310A1

公开(公告)日：2023-08-03

申请号：US18011978

申请日：2021-06-30

Applicant: Chr. Hansen A/S

Inventor： Patrizia Buldo ,  Raquel Fernandez ,  Kasui Tang ,  Kristian Fog Nielsen ,  Asger Geppel

IPC: A23C9/12 ,  A23C11/10 ,  A23L11/50 ,  A23L11/65 ,  A23L25/00

CPC classification number: A23C9/12 ,  A23C11/106 ,  A23L11/50 ,  A23L11/65 ,  A23L25/40 ,  A23Y2220/67 ,  A23Y2240/75 ,  A23Y2280/15

Abstract: The invention relates to preparation of fermented food products, including dairy or dairy analogue products, with Pichia kluyveri and lactic acid bacteria in the presence of carbohydrate(s) which is sucrose, fructose, glucose or mixtures thereof. Fermentation of such products can be made using a starter culture composition comprising Pichia kluyveri strain(s) and lactic acid bacteria strain(s). The composition optionally comprises carbohydrate(s) which is sucrose, fructose and/or glucose.

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.