METHOD OF PRODUCING A FERMENTED MILK PRODUCT WITH IMPROVED CONTROL OF POST ACIDIFICATION
The present invention relates to a method of producing a fermented milk product comprising a step wherein milk is fermented, wherein: the fermentation is initiated by a starter culture, which starter culture consists of lactose-deficient lactic acid bacteria capable of metabolizing one or several ca...
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Main Authors | , , , , , , , , , , |
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Format | Patent |
Language | English French German |
Published |
18.05.2022
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Subjects | |
Online Access | Get full text |
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Summary: | The present invention relates to a method of producing a fermented milk product comprising a step wherein milk is fermented, wherein: the fermentation is initiated by a starter culture, which starter culture consists of lactose-deficient lactic acid bacteria capable of metabolizing one or several carbohydrates different from lactose; adding the one or several carbohydrates different from lactose to the milk; the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation: and the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. |
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Bibliography: | Application Number: EP20210208501 |