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公开(公告)号：US20100178387A1
公开(公告)日：2010-07-15
申请号：US12596961
申请日：2008-04-17
申请人： Marie-Claude Bezenger , Ilka Eppert , Niels Kristian Soerensen , Erik Hoeier , Anne-Gaelle Le Tual , Mikkel Laust Broe
发明人： Marie-Claude Bezenger , Ilka Eppert , Niels Kristian Soerensen , Erik Hoeier , Anne-Gaelle Le Tual , Mikkel Laust Broe
IPC分类号： A23C19/032 , A23C19/064 , A23C19/00 , C12N1/20
CPC分类号： C12R1/225 , A23C19/0323 , A23C19/05 , A23C19/0688 , A23C19/072 , A23Y2220/29
摘要： The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.
摘要翻译： 本发明涉及一种制造大陆型或切达干酪类型的方法，特别是减脂或低脂奶酪。
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公开(公告)号：US10822665B2
公开(公告)日：2020-11-03
申请号：US12596961
申请日：2008-04-17
申请人： Marie-Claude Bezenger , Ilka Eppert , Niels Kristian Soerensen , Erik Hoeier , Anne-Gaelle Le Tual , Mikkel Laust Broe , Fergal P. Rattray
发明人： Marie-Claude Bezenger , Ilka Eppert , Niels Kristian Soerensen , Erik Hoeier , Anne-Gaelle Le Tual , Mikkel Laust Broe , Fergal P. Rattray
IPC分类号： A23C19/032 , C12R1/225 , A23C19/072 , A23C19/05 , A23C19/068
摘要： The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.
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公开(公告)号：US08449932B2
公开(公告)日：2013-05-28
申请号：US12602624
申请日：2008-06-06
IPC分类号： A23C9/12
CPC分类号： C12R1/46 , A23C9/1234 , A23C9/1238 , A23L33/135 , A61K35/744 , A61K35/745 , C12N1/20 , A61K2300/00
摘要： A method for the preparation of a fermented milk product comprising Bifidobacteria and Streptococcus thermophilus bacteria, wherein the Streptococcus thermophilus bacteria improve the growth of the Bifidobacteria during the fermentation.
摘要翻译： 一种制备包含双歧杆菌和嗜热链球菌的发酵乳产品的方法，其中嗜热链球菌在发酵过程中改善了双歧杆菌的生长。
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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.
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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
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。
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公开(公告)号：US20100189841A1
公开(公告)日：2010-07-29
申请号：US12602624
申请日：2008-06-06
CPC分类号： C12R1/46 , A23C9/1234 , A23C9/1238 , A23L33/135 , A61K35/744 , A61K35/745 , C12N1/20 , A61K2300/00
摘要： A method for the preparation of a fermented milk product comprising Bifidobacteria and Streptococcus thermophilus bacteria, wherein the Streptococcus thermophilus bacteria improve the growth of the Bifidobacteria during the fermentation.
摘要翻译： 一种制备包含双歧杆菌和嗜热链球菌的发酵乳产品的方法，其中嗜热链球菌在发酵过程中改善了双歧杆菌的生长。
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