PROCESS FOR PRODUCING A MESOPHILIC FERMENTED MILK PRODUCT

• Main Authors: GULDAGER HELLE SKOV, JANZEN THOMAS, JIMENEZ LUCIANA, BLOC VIRGINIE, BIRKELUND MIMI, ODINOT JEAN-MARIE, PIROIS-BLIN SABRINA
• Format: Patent
• Language: Chinese; English
• Published: 16.06.2020
• 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 relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficientStreptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product. 本发明涉及一种生产发酵乳制品的方法，所述方法包括以下步骤：1)将乳酸菌的发酵剂培养物添加到乳基质中，所述发酵剂培养物包含至少一种能够代谢非乳糖碳水化合物的乳糖缺陷型嗜热链球菌(Streptococcus thermophilus)菌株和至少一种能够代谢非乳糖碳水化合物的乳糖缺陷型乳酸乳球菌(Lactococcus lactis)菌株，和2)将乳发酵一段时间，直到达到目标pH值，以获得发酵乳制品。