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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Bibliographic Details
Main Authors Garrigues, Christel, Janzen, Thomas, Soerensen, Kim Ib, Svana, Klaus, Gilleladen, Christian, Birkelund, Mimi, Buchhorn, Gäelle Lettier, Pedersen, Martin Bastian, Curic-Bawden, Mirjana, Christensen, Nanna, Riis, Soeren
Format Patent
LanguageEnglish
French
German
Published 18.05.2022
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
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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.
Bibliography:Application Number: EP20210208501