Method of producing a fermented milk product with improved control of post acidification

• Main Authors: Soerensen, Kim Ib, Gilleladen, Christian, Birkelund, Mimi, Jimenez, Luciana, Lanciaux, Pascal, Hamm, Duncan, Odinot, Jean-Marie, Garrigues, Christel, Janzen, Thomas, Siew, Choon Ming, Buchhorn, Gaelle Lettier, Svane, Claus, Pedersen, Martin Bastian, Curic-Bawden, Mirjana, Christensen, Nanna, Riis, Soeren
• Format: Patent
• Language: English
• Published: 13.12.2018
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.