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公开(公告)号：US20090291166A1
公开(公告)日：2009-11-26
申请号：US12295035
申请日：2007-03-30
申请人： Don Higgins , Thomas Lykke Soerensen , Tine Muxoll Fatum , Per Munk Nielsen , Helle Skov Guldager
发明人： Don Higgins , Thomas Lykke Soerensen , Tine Muxoll Fatum , Per Munk Nielsen , Helle Skov Guldager
摘要： The present invention relates to a method for producing ice cream with a phospholipase.
摘要翻译： 本发明涉及一种用磷脂酶生产冰淇淋的方法。
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公开(公告)号：US20130164408A1
公开(公告)日：2013-06-27
申请号：US13805988
申请日：2011-06-21
摘要： The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products.
摘要翻译： 本发明涉及一种获得乳酸菌菌株的方法，该乳酸菌菌株对于通过该菌株获得的菌株和细菌菌株产生高机械剪切阻力。 此外，本发明涉及乳酸菌菌株，其导致对用菌株或突变体及其变体发酵的产物进行机械剪切处理的高抗性。 质地稳定性的改善可以通过饮用酸奶应用中的沉淀减少和设定型酸奶应用中的脱水收缩减少来测量。 因此，本发明还涉及制备具有这种乳酸菌菌株的发酵乳产品如酸奶的方法和这种发酵乳制品。
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公开(公告)号：US20100285175A1
公开(公告)日：2010-11-11
申请号：US12744508
申请日：2008-12-02
申请人： Hanne Vang Hendriksen , Steffen Ernst , Reinhard Wilting , Jeppe Wegener Tams , Mette Oerhrstroem Runge , Helle Skov Guldager
发明人： Hanne Vang Hendriksen , Steffen Ernst , Reinhard Wilting , Jeppe Wegener Tams , Mette Oerhrstroem Runge , Helle Skov Guldager
CPC分类号： A23C9/1206 , A23C9/123
摘要： The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.
摘要翻译： 本发明涉及使用具有乳糖酶活性的酶制造乳制品的方法。
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公开(公告)号：US09777253B2
公开(公告)日：2017-10-03
申请号：US13805988
申请日：2011-06-21
摘要： The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products.
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