WO2015193459A1 - Method of producing a fermented milk product with improved control of post acidification - Google Patents
Method of producing a fermented milk product with improved control of post acidification Download PDFInfo
- Publication number
- WO2015193459A1 WO2015193459A1 PCT/EP2015/063767 EP2015063767W WO2015193459A1 WO 2015193459 A1 WO2015193459 A1 WO 2015193459A1 EP 2015063767 W EP2015063767 W EP 2015063767W WO 2015193459 A1 WO2015193459 A1 WO 2015193459A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fermentation
- strain
- fermented
- milk
- product
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 182
- 235000014048 cultured milk product Nutrition 0.000 title claims abstract description 120
- 230000020477 pH reduction Effects 0.000 title description 77
- 238000000855 fermentation Methods 0.000 claims abstract description 263
- 230000004151 fermentation Effects 0.000 claims abstract description 261
- 235000013336 milk Nutrition 0.000 claims abstract description 160
- 210000004080 milk Anatomy 0.000 claims abstract description 160
- 239000008267 milk Substances 0.000 claims abstract description 159
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 146
- 239000007858 starting material Substances 0.000 claims abstract description 86
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 78
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 78
- 241000894006 Bacteria Species 0.000 claims abstract description 74
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 73
- 239000004310 lactic acid Substances 0.000 claims abstract description 73
- 230000002503 metabolic effect Effects 0.000 claims abstract description 35
- 239000005862 Whey Substances 0.000 claims abstract description 27
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 27
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 27
- 239000008101 lactose Substances 0.000 claims description 144
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 140
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 80
- 235000013618 yogurt Nutrition 0.000 claims description 76
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 50
- 235000013351 cheese Nutrition 0.000 claims description 50
- 239000008103 glucose Substances 0.000 claims description 47
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 35
- 102100026189 Beta-galactosidase Human genes 0.000 claims description 34
- 230000002950 deficient Effects 0.000 claims description 34
- 108010059881 Lactase Proteins 0.000 claims description 33
- 229940116108 lactase Drugs 0.000 claims description 33
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 28
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 27
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 26
- OPIFSICVWOWJMJ-AEOCFKNESA-N 5-bromo-4-chloro-3-indolyl beta-D-galactoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=CNC2=CC=C(Br)C(Cl)=C12 OPIFSICVWOWJMJ-AEOCFKNESA-N 0.000 claims description 21
- 238000000926 separation method Methods 0.000 claims description 18
- 229930182830 galactose Natural products 0.000 claims description 15
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000020125 yoghurt-based beverage Nutrition 0.000 claims description 6
- 235000021107 fermented food Nutrition 0.000 claims description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 3
- 229960001375 lactose Drugs 0.000 description 132
- 239000000047 product Substances 0.000 description 106
- 230000000694 effects Effects 0.000 description 27
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 25
- 238000001816 cooling Methods 0.000 description 25
- 238000004519 manufacturing process Methods 0.000 description 23
- 235000015927 pasta Nutrition 0.000 description 22
- 108090000623 proteins and genes Proteins 0.000 description 21
- 102000004169 proteins and genes Human genes 0.000 description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 19
- 230000007812 deficiency Effects 0.000 description 19
- 238000010438 heat treatment Methods 0.000 description 19
- 229930006000 Sucrose Natural products 0.000 description 18
- 239000005720 sucrose Substances 0.000 description 18
- 239000002609 medium Substances 0.000 description 17
- 230000004153 glucose metabolism Effects 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
- 235000020183 skimmed milk Nutrition 0.000 description 10
- 239000006071 cream Substances 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000013365 dairy product Nutrition 0.000 description 8
- 238000011161 development Methods 0.000 description 8
- 244000005700 microbiome Species 0.000 description 8
- 238000005345 coagulation Methods 0.000 description 7
- 230000015271 coagulation Effects 0.000 description 7
- 235000015140 cultured milk Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 238000013459 approach Methods 0.000 description 6
- 230000004060 metabolic process Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 230000003248 secreting effect Effects 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000015061 fromage frais Nutrition 0.000 description 5
- 230000035772 mutation Effects 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- 238000000108 ultra-filtration Methods 0.000 description 5
- VRYALKFFQXWPIH-PBXRRBTRSA-N (3r,4s,5r)-3,4,5,6-tetrahydroxyhexanal Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)CC=O VRYALKFFQXWPIH-PBXRRBTRSA-N 0.000 description 4
- 241000194017 Streptococcus Species 0.000 description 4
- PMMURAAUARKVCB-UHFFFAOYSA-N alpha-D-ara-dHexp Natural products OCC1OC(O)CC(O)C1O PMMURAAUARKVCB-UHFFFAOYSA-N 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000020247 cow milk Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 230000012010 growth Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 101150066555 lacZ gene Proteins 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 238000010793 Steam injection (oil industry) Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- HNSDLXPSAYFUHK-UHFFFAOYSA-N 1,4-bis(2-ethylhexyl) sulfosuccinate Chemical compound CCCCC(CC)COC(=O)CC(S(O)(=O)=O)C(=O)OCC(CC)CCCC HNSDLXPSAYFUHK-UHFFFAOYSA-N 0.000 description 2
- WSVLPVUVIUVCRA-KPKNDVKVSA-N Alpha-lactose monohydrate Chemical compound O.O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O WSVLPVUVIUVCRA-KPKNDVKVSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- UDHXJZHVNHGCEC-UHFFFAOYSA-N Chlorophacinone Chemical compound C1=CC(Cl)=CC=C1C(C=1C=CC=CC=1)C(=O)C1C(=O)C2=CC=CC=C2C1=O UDHXJZHVNHGCEC-UHFFFAOYSA-N 0.000 description 2
- 108091026890 Coding region Proteins 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 2
- 241000186605 Lactobacillus paracasei Species 0.000 description 2
- 241000194036 Lactococcus Species 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003139 buffering effect Effects 0.000 description 2
- 230000010261 cell growth Effects 0.000 description 2
- 230000003833 cell viability Effects 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000013256 coordination polymer Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000021001 fermented dairy product Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004190 glucose uptake Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 229960001021 lactose monohydrate Drugs 0.000 description 2
- 235000020121 low-fat milk Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 235000020374 simple syrup Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000008924 yoghurt drink Nutrition 0.000 description 2
- 230000010641 Acidifying Activity Effects 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 244000303258 Annona diversifolia Species 0.000 description 1
- 235000002198 Annona diversifolia Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- CNBIWSCSSCAINS-UFYCRDLUSA-N Arg-Tyr-Tyr Chemical compound [H]N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC1=CC=C(O)C=C1)C(=O)N[C@@H](CC1=CC=C(O)C=C1)C(O)=O CNBIWSCSSCAINS-UFYCRDLUSA-N 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241001134770 Bifidobacterium animalis Species 0.000 description 1
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 108020004705 Codon Proteins 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 102000018711 Facilitative Glucose Transport Proteins Human genes 0.000 description 1
- 102000030595 Glucokinase Human genes 0.000 description 1
- 108010021582 Glucokinase Proteins 0.000 description 1
- 108091052347 Glucose transporter family Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- CHJKEDSZNSONPS-DCAQKATOSA-N Leu-Pro-Ser Chemical compound [H]N[C@@H](CC(C)C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(O)=O CHJKEDSZNSONPS-DCAQKATOSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920001800 Shellac Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000037354 amino acid metabolism Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940118852 bifidobacterium animalis Drugs 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 238000012217 deletion Methods 0.000 description 1
- 230000037430 deletion Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000011990 functional testing Methods 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000012269 metabolic engineering Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Definitions
- the present invention relates to methods of producing a fermented milk product comprising steps, wherein milk is fermented by a starter culture comprising lactic acid bacteria and wherein the fermentation is terminated by a decrease of the concentration of the carbohydrates that can be metabolized by the lactic acid bacteria.
- the methods of the present invention provide an improved control of post acidification, i.e. the acidification caused by the bacteria after the termination of the fermentation, for example during further processing and storage.
- milk is fermented using a starter culture comprising lactic acid bacteria (or LAB) capable of metabolizing glucose obtained from lactose present in the milk;
- the fermentation causes the production of lactic acid, which causes a decrease of the pH from initially 6.4 to 6.8 (for cow milk) to a range between pH 3.8 and 4.7;
- This method is for example used to produce yoghurt and yoghurt beverages.
- the rapid cooling of the fermented milk product at a predetermined pH value is carried out to terminate fermentation. Without cooling of the fermented product, the fermentation would continue.
- rapid cooling has disadvantages, as it leads to loss of texture. Avoiding a rapid cooling step would also spare a unit operation and thus reduce production costs.
- post acidification is observed, i.e. the production of lactic acid by the LAB after the termination of fermentation, i.e. after the desired pH has been reached.
- Post acidification is considered to represent one of the most important problems during fermentation of milk products today. The further decrease of pH value during processing and storage of the fermented milk product leads to problems with elevated acidity and reduced shelf life.
- Post acidification therefore also has a negative effect on the shelf life of yoghurt.
- the shelf life of a yoghurt varies from 30 to 50 days depending on the country.
- post acidification changes the quality of the yoghurt causing a sour product and high whey separation.
- the quality of yoghurt is maintained as much of possible by keeping the product at a temperature between 4 and 8°C during storage. At this temperature bacteria will only have a low activity.
- ESL yoghurt Extended Shelf Life Yoghurt
- the prior art methods of producing ESL yoghurt include a heat treatment step (usually 65°C/ 30 s) after the fermentation.
- the treatment causes a significant decrease in the number of bacteria used for fermentation as well as in the number of yeasts and moulds.
- the heating step also inhibits the activity of enzymes present in the yoghurt.
- the product has an extended shelf life of up to 9 months, wherein no or only low post acidification and flavour changes are observed.
- the heat treatment has a negative effect on the quality of the yoghurt and changes in flavour and texture are obtained.
- a further negative effect of the heat treatment is that the health benefits obtained by eating live bacteria are diminished or lost.
- One of the approaches for controlling post acidification resides in producing milk products with a relatively acidic pH.
- the further growth of the LAB and the production of lactic acid is inhibited by the acidic pH.
- the further production of lactic acid is only inhibited and not completely terminated and the method is obviously unsuitable for the production of fermented milk products with a mild taste.
- An alternative approach for minimizing post acidification is based on the control of the ratio of protein to lactose, the control of the buffering capacity and the maintenance of the buffering capacity and the pH within a predetermined range during fermentation (WO2013/169205).
- this approach requires the determination of a number of process parameters during fermentation and may require the addition of proteins or lactose or a buffer to the fermentation medium to ensure that the predetermined ranges are maintained during fermentation.
- the present invention provides methods 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 comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria.
- the present inventors surprisingly found that the termination of fermentation can be controlled by the concentration of carbohydrates in the milk to be fermented without significantly affecting the efficiency or time required for the fermentation. This is surprising as it was assumed that a reduction of the carbohydrates present in the milk that are available for the LAB for fermentation would inhibit or delay the fermentation process and thus result in an inefficient process that cannot be used for large scale production of fermented milk products, such as yoghurt. The inventors were further surprised to note that the fermentation process rapidly proceeds up to a point, where essentially all the carbohydrates have been consumed by the LAB and then terminates almost completely (Figure 1; 1% lactose). It was expected that the fermentation process in the presence of a very low concentration of carbohydrates available for the LAB would result in a low acidification activity of the LAB over an extended period of time.
- the present invention provides methods of producing a fermented milk product comprising a step, wherein milk is fermented using a starter culture, wherein :
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria, and wherein the fermented milk product is characterized in that the pH value of the product is maintained within a range of 0.3 pH units if stored after termination of the fermentation at the temperature used for fermentation in step (ii) over a period of 20 hours.
- the method necessarily includes a step, wherein the fermented milk product is maintained over a period of 20 hours after termination of the fermentation at the temperature used for fermentation in step (ii).
- This is just a functional test that can be used to confirm low post acidification. Maintaining a pH value pH of a fermented milk product within a range of 0.3 pH units over a period of 20 hours if stored at a temperature for fermentation is an indication of very low post acidification.
- the present invention is directed to methods for producing a fermented milk product which are characterized by essentially no post acidification.
- Respective methods of producing a fermented milk product comprise a step, wherein milk is fermented using a starter culture, wherein :
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
- the fermentation is conducted at a temperature between 22 and 45 °C
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria
- the fermented milk product is characterized in that the pH value of the product is maintained within a range of 0.1 pH units if stored after termination of the fermentation at the temperature used for fermentation in step (ii) over a period of 20 hours. Maintaining a pH value of a fermented milk product within a range of 0.1 pH units over a period of 20 hours if stored at a temperature for fermentation is an indication of absence of post acidification.
- the present invention provides methods of producing a fermented milk product comprising :
- the fermentation is initiated using a milk and a starter culture, wherein the lactose concentration in the milk is in the range of 5 to lOOmg/g at the start of the fermentation
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria
- the present invention further provides fermented milk products obtainable by these methods. These fermented milk products are characterized by maintaining the pH value of the product within a range of 0.3 pH units over a period of 20 hours if stored at the temperature used for fermentation. The products are further characterized by a very low concentration of the carbohydrates that can be metabolized by the LAB used for the fermentation. Other carbohydrates may be present in significantly higher concentration.
- the present invention provides methods 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 comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria.
- milk is broadly used in its common meaning to refer to liquids produced by the mammary glands of animals or by plants.
- the milk may have been processed and the term “milk” includes whole milk, skim milk, fat-free milk, low fat milk, full fat milk, lactose-reduced milk, or concentrated milk.
- Fat-free milk is non-fat or skim milk product.
- Low-fat milk is typically defined as milk that contains from about 1% to about 2% fat. Full fat milk often contains 2% fat or more.
- the term “milk” is intended to encompass milks from different mammals and plant sources.
- Mammal sources of milk include, but are not limited to cow, sheep, goat, buffalo, camel, llama, mare and deer.
- Plant sources of milk include, but are not limited to, milk extracted from soy bean, pea, peanut, barley, rice, oat, quinoa, almond, cashew, coconut, hazelnut, hemp, sesame seed and sunflower seed.
- milk derived from cows is most preferably used as a starting material for the fermentation.
- Lactose-reduced milk has been used in some of the examples of the present application and is commercially available (for example from Select Milk Producers Inc., Texas, USA).
- Lactose- reduced milk can be produced according to any method known in the art, including hydrolyz- ing the lactose by lactase enzyme to glucose and galactose, or by nanofiltration, electrodialysis, ion exchange chromatography and centrifugation.
- milk base is broadly used in the present application to refer to a composition based on milk or milk components which can be used as a medium for growth and fermentation of LAB.
- the milk base comprises components derived from milk and any other component that can be used for the purpose of growing or fermenting LAB.
- lactic acid bacteria or "LAB” is used to refer to food-grade bacteria producing lactic acid as the major metabolic end-product of carbohydrate fermentation. These bacteria are related by their common metabolic and physiological characteristics and are usually Gram positive, low-GC, acid tolerant, non-sporulating, non- respiring, rod-shaped bacilli or cocci. During the fermentation stage, the consumption of lactose by these bacteria causes the formation of lactic acid, reducing the pH and leading to the formation of a protein coagulum. These bacteria are thus responsible for the acidification of milk and for the texture of the dairy product.
- lactic acid bacteria encompasses, but is not limited to, bacteria belonging to the genus of Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., Lactococcus spp., such as Lactobacillus delbrueckii subsp.
- the fermentation step of the process for manufacturing fermented dairy products comprises the addition of a starter culture to milk.
- starter or “starter culture” as used in the present context refers to a culture of one or more food-grade micro-organisms, in particular lactic acid bacteria, which are responsible for the acidification of the milk base. Starter cultures may be fresh, frozen or freeze-dried.
- the starter can be added in an amount from 0.01 to 3%, preferably from 0.01 to 0.025 % by volume of the total amount of milk.
- the term "capable of metabolizing one or several carbohydrates present in the milk” is used in the context of the present invention to describe the metabolic activity of LAB which causes production of lactic acid as the major metabolic end-product of carbohydrate fermentation.
- the LAB may be able to metabolize one, several or all carbohydrates present in the milk.
- the carbohydrates may be present in natural milk or may have been added to the milk.
- the present invention provides methods using LAB capable to metabolize lactose and glucose. In other embodiments, the invention provides methods using LAB with a deficiency in glucose metabolism which LAB are capable to metabolize other carbohydrates, such as lactose and galactose. In further alternatives the present invention provides methods using LAB with a deficiency in lactose metabolism which LAB are capable to metabolize other carbohydrates, such as glucose.
- the methods of the present invention are characterized by a step, wherein milk is fermented and the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation.
- termination of fermentation can be characterized by a pH value that is maintained within a range of less than 0.3 pH units while the culture is maintained at the temperature used for fermentation for 20 hours.
- a method of producing a fermented milk product comprising a step wherein milk is fermented as described above is carried out, one can easily test whether termination of fermentation is due to a decrease of the concentration of the one or several carbohydrates during fermentation by maintaining the product at the temperature for fermentation for 20 hours. If the pH does not change by more than 0.3 pH units during that time than termination of fermentation was caused by the decrease of the concentration of the one or several carbohydrates during fermentation.
- the methods of the present invention can further be characterized in that the decrease of the concentration of the carbohydrates is at least also caused by the metabolic activity of the lactic acid bacteria.
- the lactic acid bacteria contribute to the decrease of the carbohydrates, although other components, e.g. enzymes such as lactase, may also contribute to the decrease of the carbohydrate that can be metabolized during fermentation.
- the methods of the present invention comprise a step, wherein the fermented product is packaged at a temperature between 15 and 45 °C.
- the methods of the present invention may comprise a step, wherein fermented product is packaged at a temperature between 15 and 45 °C. This shows that contrary to the prior art methods, rapid cooling is not absolutely necessary.
- the termination of fermentation can be characterized by the concentration of the one or several carbohydrates that can be metabolized by the lactic acid bacteria.
- concentration of the carbohydrate metabolized by the lactic acid bacteria can be in the range of less than 100 mg/g, such as less than 30 mg/g, including a range between 25 mg/g and 0.01 mg/g, or a range between 5 mg/g and 0.01 mg/g.
- the methods of producing a fermented milk product according to the present invention may further be characterized by a particularly stable pH value during storage.
- the fermented product may be maintained within a range of 0.3 pH units over a period of 20 hours when stored at the temperature used for fermentation.
- the methods of producing a fermented milk product according to the present invention can be characterized by a temperature during fermentation of between 22 and 45 °C.
- This temperature range includes the range used for mesophilic and thermophilic cultures.
- mesophilic refers to microorganisms that grow best at moderate temperatures, i.e. at temperatures from 15°C to 40°C.
- the industrially most useful mesophilic bacteria include Lactococcus spp. and Leuconostoc spp.
- Mesophilic dairy products include such dairy products as buttermilk, sour milk, cultured milk, smetana, sour cream and fresh cheese, such as quark, tvarog and cream cheese.
- thermophilic refers to microorganisms that grow best at temperatures above 40°C.
- the industrially most useful thermophilic bacteria include Streptococcus spp. and Lactobacillus spp.
- Thermophilic dairy products include such dairy products as yoghurt.
- the present invention provides a method as described above, wherein mesophilic and thermophilic cultures are both fermented at a temperature between 22 and 45 °C.
- the present invention further provides fermented milk products obtainable by the methods as described above.
- the fermented milk products of the present invention are preferably fermented food products, including yoghurt, fruit yoghurt, yoghurt beverage or cheese.
- all methods of the present invention are methods for producing a yoghurt and the product of the present invention is yoghurt.
- yoghurt refers to products comprising Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and optionally other microorganisms such as Lactobacillus delbrueckii subsp. lactis, Bifidobacterium animalis subsp. lactis, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus paracasei, or any microorganism derived therefrom.
- lactis lactis, Bifidobacterium animalis subsp. lactis, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus paracasei, or any microorganism derived therefrom.
- lactis lactis
- lactis Bifidobacterium animalis subsp. lactis
- Lactococcus lactis Lactobacillus acidophilus
- Lactobacillus paracasei or any microorganism derived therefrom
- yoghurt encompasses set yoghurt, stirred yoghurt, drinking yoghurt, Petittreu, heat treated yoghurt, strained or Greek style yoghurt characterized by a high protein level and yoghurt-like products.
- dairy raw materials e.g., Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
- Yoghurts may optionally contain added dairy raw materials (e.g.
- yoghurt meets the specifications for fermented milks and yoghurts of the AFNOR NF 04-600 standard and/or the codex StanA-lla-1975 standard.
- the product In order to satisfy the AFNOR NF 04-600 standard, the product must not have been heated after fermentation and the dairy raw materials must represent a minimum of 70% (m/m) of the finished product.
- Cheese such as Mozzarella and Pizza cheese as well as Feta
- the present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein :
- the fermentation is initiated by a starter culture comprising lactic acid bacteria, which starter culture comprises Streptococcus thermophilus (ST) and Lactobacillus delbrueckii ssp. bulgaricus both capable of metabolizing lactose present in the milk,
- ST Streptococcus thermophilus
- Lactobacillus delbrueckii ssp. bulgaricus both capable of metabolizing lactose present in the milk
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria, wherein before addition of the starter culture the concentration of the lactose in the milk is below 30 mg/g and the concentration of the glucose in the milk is below 15 mg/g. In one alternative the concentration of lactose is below 25 mg/g or below 15 mg/g and the concentration of glucose is below 2 mg/g.
- the present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein :
- the fermentation is initiated by a starter culture comprising lactic acid bacteria, which starter culture comprises Streptococcus thermophilus (ST) and Lactobacillus delbrueckii ssp. bulgaricus both capable of metabolizing lactose present in the milk,
- ST Streptococcus thermophilus
- Lactobacillus delbrueckii ssp. bulgaricus both capable of metabolizing lactose present in the milk
- the decrease is caused by the metabolic activity of the lactic acid bacteria, wherein the method further comprises a step, wherein the fermented product is packaged at a temperature between 15 and 45 °C.
- the method can be characterized in that the pH value of the fermented product is maintained within a range of 0.3 pH units or within a range of 0.1 pH units if stored after termination of the fermentation at the temperature used for fermentation over a period of 20 hours.
- the lactose may be naturally present in the milk or may have been added to the milk.
- the fermentation is caused by LAB capable to metabolize lactose and the termination of fermentation is caused by a concentration of lactose that is so low that fermentation and production of lactic acid by the LAB is terminated.
- the present inventors surprisingly found that even these very low concentrations of lactose in the milk provide sufficient carbohydrate source for rapid fermentation. It was further found that once the concentration of the lactose was reduced below a certain threshold, the fermentation is rapidly terminated (Example 1, Figure 1).
- the initial lactose concentration in the milk may be below 30 mg/g, for example between 30 mg/g and 5 mg/g, or between 15 mg/g and 5 mg/g, or between 10 mg/g and 5 mg/g.
- Milk with reduced lactose concentration can be commercially obtained or produced according to methods well known in the art.
- the milk contains a reduced lactose content and no additional carbohydrates not naturally present in cow milk. Accordingly, the initial glucose concentration in the milk can be significantly below 15 mg/g, such as below 2 mg/g. Fermentation may be carried out on milk with a reduced lactose content and without any carbohydrates added to the natural cow milk.
- the milk contains a reduced lactose content and additional carbohydrates not naturally present in cow milk, such as glucose or sucrose.
- the present invention provides lactose deficient LAB.
- lactose metabolism and "lactose deficient” are used in the context of the present invention to characterize LAB which either partially or completely lost the ability to use lactose as a source for cell growth or maintaining cell viability.
- Respective LAB are capable to metabolize one or several carbohydrates selected from sucrose, galactose and/or glucose or another fermentable carbohydrate. Since these carbohydrates are not naturally present in milk in sufficient amounts to support fermentation by lactose deficient mutants, it will be necessary to add these carbohydrates to the milk.
- Lactose deficient and partially deficient LAB can be characterized as white colonies on a medium containing lactose and X-Gal.
- lactose deficient LAB in particular strains of Streptococcus thermophilus (ST) and Lactobacillus delbrueckii ssp. bulgaricus (LB). These lactose deficient LAB metabolize sucrose.
- the strains were derived from the strain CHCC15914 which is not lactose deficient. Accordingly, the present invention provides an isolated Streptococcus thermophilus strain, which strain is the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 2014-06-12 under the accession no. DSM 28909.
- the present invention relates to the following lactose deficient LAB strains:
- the present invention further relates to the use of these strains in the methods of producing a fermented milk product as described herein. Further, the invention relates to fermented food products, comprising one or several of the following strains:
- a Streptococcus thermophilus strain which strain is: (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganis- men und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 2014-06-12 under the accession no. DSM 28952;
- the fermented food products can be a yoghurt, a fruit yoghurt, a yoghurt beverage or a cheese.
- the present invention also provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein :
- starter culture comprises Streptococcus thermophilus with a deficiency in lactose metabolism and Lactobacillus delbrueckii ssp. bulgaricus with a deficiency in lactose metabolism
- the fermentation is terminated by a decrease of the concentration of the carbohydrates added to the milk, and (d) the decrease is at least also caused by the metabolic activity of the Streptococcus thermophilus and the Lactobacillus delbrueckii ssp. Bulgaricus as defined in (a).
- the method is further characterized as comprising a step, wherein the fermented product is packaged at a temperature between 15 and 45 °C.
- the method can be characterized in that the pH value of the fermented product is maintained within a range of 0.3 pH or within a range of 0.1 pH units if stored after termination of the fermentation at the temperature used for fermentation over a period of 20 hours.
- Bulgaricus as defined in (a) can be in the range of 30 mg/g to 2 mg/g, or in the range of 20 mg/g 3 mg/g or in the range of 10 mg/g to 4 mg/g.
- sucrose sucrose
- concentration of sucrose is in the range of 30 mg/g to 2 mg/g, or in the range of 20 mg/g to 3 mg/g or in the range of 10 mg/g to 4 mg/g.
- step (a) of the above method is carried out using of one or several of the following strains
- the methods for controlling post acidification described above are used to generate a fermented milk product with extended shelf life.
- Respective method of producing a fermented milk product may for example comprise a step wherein milk is fermented, wherein :
- 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,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria
- the fermented product is characterized in that the pH value of the product is maintained within a range of 0.3 pH units if stored after termination of the fermentation for a period of 6 months.
- the fermented product is characterized in that the pH value of the product is maintained within a range of 0.3 pH units if stored after termination of the fermentation for a period of 12 months.
- the product may be stored at a temperature between 2°C and room temperature. Storage at refrigeration temperature, i.e. between 4 and 8°C, is preferred.
- the method for producing a fermented milk product according to the present invention is characterized by a product obtainable by the method that maintains stability over the time period indicated.
- the present invention provides a method of producing a fermented milk product comprises a step wherein milk is fermented using a starter culture, wherein the product obtainable by the method is stored for 6 or 12 months.
- the method of producing a fermented milk product comprises a step wherein milk is fermented using a starter culture, wherein :
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria, and wherein the fermented product is characterized in that the pH value of the product is maintained within a range of 0.3 pH units if stored after termination of the fermentation for a period of 6 or 12 months.
- methods of producing a fermented milk product comprise the following steps:
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria
- step (b) a step, wherein the fermented product is packaged at a temperature between 15 and 45 °C, wherein the fermented product is characterized in that the pH value of the product is maintained within a range of 0.3 pH units if stored after termination of the fermentation for a period of 6 or 12 months.
- these methods use lactic acid bacteria for fermentation that are not capable to metabolize lactose.
- the lactic acid bacteria may be capable to metabolize sucrose.
- these methods make use of a starter culture comprising one or several of the following strains:
- a starter culture that comprises a Streptococcus thermophilus strain and a Lactobacillus delbrueckii ssp. bulgaricus strain as described above.
- the method may further comprise a heat treatment after the fermentation.
- the heat treatment can for example be carried out at a temperature in the range of 30 to 65°C for 10 to 30 seconds and is preferably carried out at a temperature in the range of 40 to 55°C for 10 to 25 seconds.
- the present invention also provides fermented milk products obtainable by the methods described above.
- the fermented milk product can be a yoghurt, a fruit yoghurt, a yoghurt beverage or a cheese.
- the invention therefore provides set yoghurt, stirred yoghurt, drinking yoghurt, Petittreu, heat treated yoghurt, strained or Greek style yoghurt characterized by a high protein level and yoghurt-like products obtainable by these methods.
- the present invention provides methods 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 comprises Streptococcus thermophilus with a deficiency in glucose metabolism and Lactobacillus delbrueckii ssp. bulgaricus with a deficiency in glucose metabolism, (b) the fermentation is terminated by a decrease of the concentration of lactose during fermentation, and
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria.
- this method can further be characterized as comprising a step, wherein the fermented product is packaged at a temperature between 15 and 45 °C.
- the method can be characterized in that the pH value of the fermented product is maintained within a range of 0.3 pH or within a range of 0.1 pH units if stored after termination of the fermentation at the temperature used for fermentation over a period of 20 hours.
- deficiency in glucose metabolism and the term “glucose deficient” are both used in the context of the present invention to characterize LAB which either partially or completely lost the ability to use glucose as a source for cell growth or maintaining cell viability.
- a respective deficiency in glucose metabolism can for example be caused by a mutation in a gene inhibiting or inactivating expression or activity of the glucokinase protein or the glucose transporter protein.
- LAB with a deficiency in glucose metabolism can be characterized as increasing the glucose concentration in a culture medium, when grown on lactose as carbohydrate source.
- the increase of glucose is caused by glucose secretion of the glucose deficient LABs.
- Increase of glucose concentration in a culture medium can be determined by HPLC analysis, for example using a Dionex CarboPac PA 20 3*150mm column (Thermo Fisher Scientific, product number 060142).
- glucose LAB with a deficiency in glucose metabolism have been described in the prior art, including LAB capable of metabolizing lactose and galactose (WO 2013/160413, Pool et al., 2006). Respective LAB may digest the main carbohydrate present in milk, lactose, thus generating glucose and galactose.
- the glucose deficient strains such as the glucose deficient Streptococcus thermophilus strain described in WO 2013/160413, can metabolize galactose and further appears to secrete glucose.
- the lactic acid bacteria with a deficiency in glucose metabolism may comprise a glucose deficient but galactose-fermenting Streptococcus thermophilus strain and/or a Lactobacillus delbrueckii strain with deficiency in glucose uptake.
- the Lactobacillus delbrueckii strain with deficiency in glucose uptake can metabolize lactose and utilize glucose derived from intracellular lactose hydrolysis.
- the starter culture may comprise additional LABs or may consist of a mixture of these strains.
- the present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein :
- starter culture comprises one or more Streptococcus thermophilus strains selected from CHCC16731, CHCC15757 and CHCC16404 and the Lactobacillus delbrueckii ssp. bulgaricus strain CHCC16159,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria.
- This embodiment of the present invention may use a milk product with reduced lactose concentration for fermentation in order to terminate the fermentation due to a decrease of the concentration of the lactose during fermentation. Accordingly the present invention also pro- vides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein :
- the fermentation is initiated by milk and a starter culture, wherein before addition of the starter culture the concentration of the lactose in the milk is below 30 mg/g and wherein the starter culture comprises Streptococcus thermophilus with a deficiency in glucose metabolism and Lactobacillus delbrueckii ssp. bulgaricus with a deficiency in glucose metabolism,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria.
- the initial lactose concentration i.e. the concentration before the addition of the starter culture, in the milk may be between 50 mg/g and 5 mg/g, or between 25 mg/g and 5 mg/g.
- Milk with reduced lactose concentration can be commercially obtained or produced according to methods well known in the art.
- the present invention provides methods 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 comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk,
- this method can further be characterized as comprising a step, wherein the fermented product is packaged at a temperature between 15 and 45 °C.
- the method can be characterized in that the pH value of the fermented product is maintained within a range of 0.3 pH or a range of 0.1 pH units if stored after termination of the fermentation at the temperature used for fermentation over a period of 20 hours.
- Lactase is an enzyme that hydrolyzes lactose and produces glucose and galactose. Lactase is commercially available from many sources and can be prepared according to methods well known in the art. Lactase activity may be determined as units of neutral lactase activity (NLU) . In accordance with the present invention the lactase activity is determined using the method as described by the Food Chemicals Codex (FCC) IV method.
- NLU neutral lactase activity
- Strained fermented milk products are characterized by a production step, wherein whey is removed from the fermented milk by separation and/or filtration after fermentation resulting in relatively thick products with a high protein concentration.
- the fermented milk produced with this method will lack homogeneity. This will impact the major parameters of the separation process directly related to Stokes's law, as e.g. particle size, particle water binding capacity, viscosity of the serum phase and immobilized water in the protein matrix. Due to the further reduction in pH, for example from e.g. 4.65 down to pH 4.30, a lower product yield will be obtained and variation in the product quality in terms of taste, acidity and texture will be observed. In the prior art, strained fermented milk products are therefore produced using methods comprising method steps, which suppress post acidification, most frequently using a cooling step. However, the cooling step requires a significant amount of energy and has negative effects on the further processing of the product.
- Figure 7 An overview over different methods of producing fermented milk products using a step of protein concentration is provided by Figure 7.
- the left hand part of Figure 7 shows methods using a step of concentration prior to fermentation and the right hand part of Figure 6 shows methods using a step of concentration after fermentation by separation using centrifugation or ultrafiltration.
- Figures 8 to 11 show results of proof of principle experiments illustrating the advantages that can be achieved by combining the methods of reducing post acidifciation as described above with methods for producing a fermented milk product that comprise a step, wherein whey is removed from the fermented milk by separation and/or filtration resulting in relatively thick yoghurt with a high protein concentration.
- the milk base used was skimmed milk; fermentation was carried out at a temperature of 40°C.
- Figures 8 to 11 show that both shear stress and complex modules are higher at pH 4.45 than at pH 4.60. Further the texture of the fermented milk product increases as a consequence of the drop in pH value from 4.60 to 4.45.
- the culture Premium 1.0 + SSC17 generated higher shear stress and complex modulus when compared to Mild 2.0, at both pH levels.
- the texture decreased significantly when back pressure was applied, between 4 and up to 9 or from 4 up to 12 bars.
- the proof-of-principle experiments therefore show that it will be possible and advantageous to separate whey from the fermented milk product using less shear stress and complex modulus with the methods for controlling post acidification as described above.
- the texture depends on the type of culture, the pH and the back pressure applied during process prior to inlet into the separator or UF. It was not possible to reduce the texture at pH 4.45 down to the texture at 4.60 even if high back pressure has been applied to the yoghurt curd.
- the methods to control post acidification thus provide the possibility to ferment milk using LAB cultures to a specific pH depending on the carbohydrate added for fermentation. These methods provide an improved control of the pH in the yoghurt during post-fermentation processing and will thus in particular improve the separation step. In addition, the speed can be optimized as cooling is unnecessary and yield of production increases.
- a method of producing a strained 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,
- a method of producing a strained fermented milk product comprising a step wherein milk is fermented using a starter culture, wherein :
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria
- step (v) at least part of the whey is separated from the fermented milk product, and wherein the fermented milk product prior to separation of the whey is characterized in that the pH value of the product is maintained within a range of 0.3 pH units or maintained within a range of 0.1 pH units if stored, processed or maintained after termination of the fermentation at the temperature used for fermentation in step (ii) over a period of 20 hours.
- a method of producing a fermented milk product comprising :
- the fermentation is initiated using a milk and a starter culture, wherein the lactose concentration in the milk is in the range of 5 to 100 mg/g at the start of the fermentation
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria
- step (c) a step, wherein the fermented product is packaged at a temperature between 15 and 45 °C, wherein the fermented milk product is characterized in that the pH value of the product is maintained within a range of 0.3 pH units or maintained within a range of 0.1 pH units if stored after termination of the fermentation at the temperature used for fermentation in step (ii) over a period of 20 hours.
- the method of any one of embodiments 1 to 4 wherein the strained fermented milk product is characterized by a protein content of 6 to 13% and a fat content of 0 to 10%.
- any one of embodiments 1 to 5 wherein the strained fermented milk product is characterized by a protein content of 6 to 10%.
- the separation of at least part of the whey from the fermented milk product is carried out without active cooling of the fermented milk product.
- Fermented milk product obtainable by a method of any one of embodiments 1 to 10.
- the separation of the whey may be carried out using a nozzle separator (centrifuge) commonly used in the art to separate whey from fermented milk products.
- nozzle separator centrifuge
- ultra-filtration systems can be used, typically spiral filters or ceramic filters.
- plate and frame filters are used for applications with high solid protein and fat content, e.g. full fat cream cheese.
- the strained yoghurt is characterized by a protein content of 6 to 13%.
- the product may further have a fat content of 0 to 10%.
- the fermented product may be a quark or fromage frais.
- Quark and fromage frais are generally characterized by a protein content of 6 to 10%. Quark and fromage frais may further be characterized by a fat content of 6 to 10%.
- the fermented product is cream cheese.
- Cream cheese may be characterized by a protein content of 6 to 13%.
- Cream cheese may further be characterized by a fat content of 0 to 35%.
- the separation of at least part of the whey from the fermented milk product is carried out without active cooling of the fermented milk product. This does not mean that the product is maintained at the temperature used for fermentation, but simply that the product is not subject to cooling.
- the above method of producing a strained fermented milk product is carried out using a starter culture comprising a lactose negative strain.
- a starter culture comprising one or more LAB selected from strains CHCC18944, CHCC17861 and CHCC17862.
- This embodiment is particularly suitable for the production of Greek yoghurt, quark or cream cheese.
- a pasta filata cheese is a cheese produced by a method comprising a heat treatment step of the curd.
- the heat treatment can be carried out in a number of different ways, including steeping the curds in hot water or whey. In another alternative steam is injected into the curds.
- the heat treatment step imparts the finished cheese with a fibrous structure and particular stretching properties.
- Typical pasta filata cheeses are Mozzarella and Provolone, Caciocavallo, Pallone di Gravina, and Sca- morza.
- a method of producing a pasta filata cheese comprising a step, wherein milk is fermented, wherein :
- 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,
- 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 fermented product is subjected to a heat treatment, for example by placing the fermented product in hot water or injecting steam into the fermented product.
- a heat treatment for example by placing the fermented product in hot water or injecting steam into the fermented product.
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria, and wherein the fermented milk product is characterized in that the pH value of the product is maintained within a range of 0.3 pH units or maintained within a range of 0.1 pH units if stored after termination of the fermentation at the temperature used for fermentation in step (ii) over a period of 20 hours; and
- a method of producing a pasta filata cheese comprising a step, wherein milk is fermented, wherein :
- the fermentation is initiated using a milk and a starter culture, wherein the lactose concentration in the milk is in the range of 5 to 100 mg/g at the start of the fermentation
- the starter culture comprises Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus,
- the decrease is at least also caused by the metabolic activity of the lactic acid bacteria
- step (b) a step, wherein the fermented product is packaged at a temperature between 15 and 45 °C, wherein the fermented milk product is characterized in that the pH value of the product is maintained within a range of 0.3 pH units or maintained within a range of 0.1 pH units if stored after termination of the fermentation at the temperature used for fermentation in step (ii) over a period of 20 hours; and
- Method of producing a pasta filata cheese according to one of embodiments 1 to 6 wherein the fermentation is carried out in the presence of lactase in an initial concentration of 500 to 5000 NLU/I. 8.
- the pH value of the product is maintained within a range of 0.3 pH units if stored after termination of the fermentation for a period of 6 months or is characterized in that the pH value of the product is maintained within a range of 0.3 pH units if stored after termination of the fermentation for a period of 12 months.
- Fermented milk product obtainable by a method of any one of embodiments 1 to 12, wherein the milk product is a pasta filata cheese.
- the method of producing a pasta filata cheese of the present invention may comprises the following method steps:
- the method of producing a pasta filata cheese of the present invention may comprises the following method steps:
- the method of producing a pasta filata cheese of the present invention may comprises the following method steps: • obtaining a milk product with standardized protein, fat and solids;
- the cheese may be sliced, shred, chunk, dice or portioned by other means before packing.
- Figure 1 compares the acidification activity of the S. thermophilus strain CHCC6008 when used to inoculate milk containing 1 and 3% lactose.
- Figure 2 compares the acidification activity of S. thermophilus CHCC15914 and Lactobacillus delbrueckii ssp. bulgaricus CHCC10019 to the acidification activity of S. thermophilus CHCC17862 and lactobacillus delbrueckii ssp. bulgaricus CHCC18944 when used to ferment milk supplemented with sucrose.
- Figure 3 shows the acidification activity of different ratios of S. thermophilus CHCC17861 and Lactobacillus delbrueckii ssp. bulgaricus CHCC18944 when used to ferment milk supplemented with sucrose and compared to the acidification activity of S. thermophilus CHCC15914.
- Figure 4 shows post acidification, i.e. the development of pH in two different fermented milk products after fermentation using the method of the invention (Acidifix) and a prior art method (YFL-904).
- Figure 5 shows the development of pH in a culture fermented with Sweety after termination of fermentation at 6°C for 42 days (i.e. post acidification). The Figure shows that the pH varies less than 0.1 pH units under these conditions.
- Figure 6 shows the development of the pH in different cultures fermented with and without lactase during storage at cooling temperature over a period of 48 days.
- Figure 7 shows an overview over methods using concentration of protein prior to fermentation (left hand side) and concentration of protein after fermentation by separation using centrifu- gation or ultrafiltration (right hand side).
- Figure 8 shows the effect of pH on shear stress during separation of whey from a milk product after fermentation with SSC17.
- Figure 9 shows the effect of pH on shear stress during separation of whey from a milk product after fermentation with Mild2.0.
- Figure 10 shows the effect of pH on complex modulus or gel firmness during separation of whey from a milk product after fermentation with SSC17.
- Figure 11 shows the effect of pH on complex modulus or gel firmness during separation of whey from a milk product after fermentation with Mild2.0.
- Lactobacillus delbrueckii ssp. bulgaricus CHCC10019 was deposited for WO2011/000879 with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D- 38124 Braunschweig on 2007-04-03 under the accession no. DSM 19252.
- Streptococcus thermophilus CHCC15757 was deposited for WO2013160413 with DSMZ- Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig on 2012-04-03 under the accession no. DSM 25850.
- Streptococcus thermophilus CHCC16404 was deposited for WO2013160413 with DSMZ- Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig on 2012-12-12 under the accession no. DSM 26722.
- Lactobacillus delbrueckii subsp. bulgaricus CHCC16159 was deposited for WO2013160413 with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig on 2012-09-06 under the accession no. DSM 26420.
- Example 1 Methods for producing a fermented milk product using low lactose milk
- Customized milk containing 1% lactose (10 g/L) was obtained (from Select Milk Producers, Inc., Texas, USA).
- a milk containing 3% lactose (30 g/L) was prepared by adding 2% lactose (20 g/L) to the 1% lactose milk.
- the milk was inoculated with S. thermophilus strain CHCC6008 (0.01% F-DVS) and maintained at a temperature of 37°C for 20 hours.
- the acidification was determined automatically over time.
- the fermentation using 3% lactose was used as a control. Initially the product is acidified at the same rate as the fermentation based on 1% lactose. This shows that the lactose concentration of 1% (10 mg/g) is not too low to inhibit fermentation in the initial phase.
- Example 2 Methods for producing a milk product using lactose deficient LAB
- Lactose deficient mutants were isolated from the EPS positive strains S. thermophilus (ST) CHCC15914 and Lactobacillus delbrueckii ssp. bulgaricus (LB) CHCC10019. The strains were selected after UV-mutagenesis as white colonies (indicating a lactose deficient phenotype) on M17 with 1% lactose and 200 mg/ml X-Gal for CHCC15914, resp. MRS agar plates with 1% lactose and 200 mg/ml X-Gal for CHCC10019.
- CHCC18944 this mutant was identified as CHCC18994 in European Patent Application 14173196; but the internal Accession No. of the Applicant was changed and now is CHCC18944; the DSMZ Accession No. was not changed and thus still is DSM28910).
- CHCC15914 two lactose deficient mutants were isolated and designated CHCC17861 and CHCC17862, respectively.
- Phenotype of LB CHCC18944 lac-, sue-, gal-, glc+
- Phenotype of ST CHCC17861 lac-, suc+, gal+, glc+
- Phenotype of ST CHCC17862 lac-, suc+, gal+, glc+
- CHCC15914 Comparison with the mother strain CHCC15914 revealed that CHCC17861 had an extra "T" nucleotide in the beginning of the lacZ gene (coding for the B-galactosidase) leading to a stop codon in the coding sequence a few nucleotides downstream of the mutation. CHCC17862 showed a deletion of one nucleotide, also interrupting the coding sequence of the lacZ gene.
- All mutants when used as single strains or in combination acidify milk depending on the addition of a fermentable carbohydrate different from lactose.
- the acidification activity of the lactose deficient cultures were for example determined using over-night cultures in MRS (LB wt and LB lac- mutant); M17 with 1% lactose (ST wt); or M17 with different concentrations of sucrose (1% and 0.5%; fermentation with the ST lac- mutant).
- the milk was inoculated and fermentation was monitored by pH development at 37 °C.
- sucrose therefore provides a very precise control of acidification activity.
- the lac- culture will not only result in a higher final pH after e.g. 6 hours, but will also have a significantly lower post acidification and thus extended shelf life. In some experiments it was observed that the pH was very stable for about 5 hours after termination of fermentation and then slightly declined over the next 10 hours (data not shown). This is apparently due to spontaneous revertants, i.e. LAB gaining the ability to utilize lactose by spontaneous mutation.
- Example 3 Methods of producing a fermented milk product with an extended shelf life
- Yoghurt with an extended shelf life was produced by fermenting milk with the commercially available FD-DVS YFL-904 and in a separate fermentation with the new culture F-DVS Acidifix 2.0 (containing Streptococcus thermophilus CHCC17861 and Lactobacillus delbrueckii subsp. bulgaricus CHCC18944, described in Example 2).
- Fermentation temperature 43°C for YF-L904 and 39°C for Acidifix
- Example 4 Methods of producing a fermented milk product using glucose deficient LAB
- F-DVS Sweety 1.0 consists of a blend of the following strains
- Streptococcus thermophilus CHCC16731 (hyper-lactose fermenting and glucose secreting mutant of CHCC11976).
- Streptococcus thermophilus CHCC16404 (hyper-lactose fermenting and glucose secreting mutant of CHCC15757).
- Lactobacillus delbrueckii subsp. bulgaricus CHCC16159 (2-deoxyglucose resistant mutant of CHCC10019). Low post acidification properties of hyper-lactose fermenting and glucose secreting mutants of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgari- cus.
- F-DVS Frozen Direct Vat Set culture
- Milk base (0.1% fat & 4.5% protein) Ingredients: Mix of commercial milk (0.1% fat) and skimmed milk powder to reach the protein level.
- Skimmed milk powder Milex 240, Aria Foods, lot 990214
- the fermentations were done in 3 I scale. The cultures were inoculated at 0.02%, and the samples were fermented at 43°C. Lactase in a dosage of 3500 NLU/I was added to the milk base together with the culture. Acidification was monitored with a pH-Meter 1120 (Mettler- Toledo AG, 52120653), and fermentation stopped at pH 4.55. The fermented milk products were stirred in a standardized way, and further pressurized and cooled (2 bar, 25°C), before storing at 6°C. pH of the samples were then monitored at 1, 7, 14, 21 and 48 days using a pH-Meter 1120 (Mettler-Toledo AG, 52120653).
- Results are shown in Figure 6, which illustrates the development of pH value during storage and thus post acidification. Further results are shown table 1, below which provides an overview over the difference in the pH value obtained in the yoghurts produced with and without lactase with different cultures. The difference is caused by post acidification and was determined using F-DVS YoFlex ® Mild 1.0 yoghurt as example: F-DVS YoFlex ® Mild 1.0 yoghurt with 3500 NLU/L lactase had a pH after 21 days of 4.44, while F-DVS YoFlex ® Mild 1.0 yoghurt without lactase had a pH of 4.36. Fermentation was stopped at 4.55 for both yoghurts.
- Table 2 Difference in post acidification between yoghurts produced with the cultures in the table at 0.02%, with and without 3500 NLU/L lactase.
- the extent of post acidification is still very low and thus surprising in view of the residual concentrations of carbohydrates.
- the low post acidification appears to be caused by the need for a metabolic shift of the carbohydrate source in the microorganisms.
- the cultures showing low post acidification contain strains that struggle with the shift from lactose to glucose as the carbohydrate source.
- Streptococcus thermophilus CHCC16731 was deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 2014- 06-04 under the accession no. DSM 28889.
- Streptococcus thermophilus CHCC15914 was deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 2014- 06-12 under the accession no. DSM 28909.
- Lactobacillus delbrueckii ssp. bulgaricus CHCC18944 was deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 2014-06-12 under the accession no. DSM 28910.
- Streptococcus thermophilus CHCC17861 was deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 2014- 06-12 under the accession no. DSM 28952.
- Streptococcus thermophilus CHCC17862 was deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 2014- 06-12 under the accession no. DSM 28953.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
Claims
Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2015276091A AU2015276091B2 (en) | 2014-06-19 | 2015-06-18 | Method of producing a fermented milk product with improved control of post acidification |
UAA201611904A UA126543C2 (en) | 2014-06-19 | 2015-06-18 | Method of producing a fermented milk product with improved control of post acidification |
US15/317,682 US10813367B2 (en) | 2014-06-19 | 2015-06-18 | Method of producing a fermented milk product with improved control of post acidification |
EA201692283A EA034611B1 (en) | 2014-06-19 | 2015-06-18 | Method of producing a fermented milk product with improved control of post acidification |
BR122021023753-0A BR122021023753B1 (en) | 2014-06-19 | 2015-06-18 | FERMENTED FOOD PRODUCT, ISOLATED LAB STRIP AND COMPOSITION COMPRISING THE SAME |
JP2016573563A JP6633552B2 (en) | 2014-06-19 | 2015-06-18 | Process for producing fermented milk products with improved control of post-acidification |
BR112016029357-6A BR112016029357B1 (en) | 2014-06-19 | 2015-06-18 | FERMENTED FOOD PRODUCT AND ITS PRODUCTION METHOD AND ISOLATED LAB STRIP |
MX2016015792A MX2016015792A (en) | 2014-06-19 | 2015-06-18 | Method of producing a fermented milk product with improved control of post acidification. |
CN201580033083.7A CN106714565B (en) | 2014-06-19 | 2015-06-18 | Method for preparing fermented milk products with improved post-acidification control |
Applications Claiming Priority (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP14173196.8A EP2957180B1 (en) | 2014-06-19 | 2014-06-19 | Method of producing a fermented milk product with improved control of post acidification |
EP14173196.8 | 2014-06-19 | ||
EP14176627.9 | 2014-07-10 | ||
EP14176627 | 2014-07-10 | ||
EP14196125 | 2014-12-03 | ||
EP14196125.0 | 2014-12-03 | ||
EP15156025 | 2015-02-20 | ||
EP15156025.7 | 2015-02-20 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2015193459A1 true WO2015193459A1 (en) | 2015-12-23 |
Family
ID=53476874
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2015/063767 WO2015193459A1 (en) | 2014-06-19 | 2015-06-18 | Method of producing a fermented milk product with improved control of post acidification |
Country Status (9)
Country | Link |
---|---|
US (1) | US10813367B2 (en) |
JP (1) | JP6633552B2 (en) |
CN (2) | CN113558102A (en) |
AU (1) | AU2015276091B2 (en) |
BR (2) | BR122021023753B1 (en) |
EA (1) | EA034611B1 (en) |
MX (2) | MX2016015792A (en) |
UA (1) | UA126543C2 (en) |
WO (1) | WO2015193459A1 (en) |
Cited By (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017109532A1 (en) * | 2015-12-24 | 2017-06-29 | Compagnie Gervais Danone | Use of a lactase for improving the preparation of a strained fermented dairy product |
WO2017112883A1 (en) * | 2015-12-24 | 2017-06-29 | The Dannon Company, Inc. | Use of a lactase in the preparation of a strained fermented dairy product |
WO2017108140A1 (en) * | 2015-12-24 | 2017-06-29 | Danone S.A. | Use of starch for improving the preparation of a strained fermented dairy product |
WO2017125600A1 (en) * | 2016-01-21 | 2017-07-27 | Chr. Hansen A/S | Method of producing a fermented milk product using lactobacillus casei |
JP2017163924A (en) * | 2016-03-17 | 2017-09-21 | 株式会社明治 | Production method of cheese using internal heating |
WO2017194650A1 (en) * | 2016-05-11 | 2017-11-16 | Chr. Hansen A/S | Lactic acid bacteria for a heat-treated food product for storage at ambient temperature |
RU2645251C2 (en) * | 2016-03-24 | 2018-02-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing yoghurt beverage with application of stabilizing system |
WO2018041869A1 (en) | 2016-08-31 | 2018-03-08 | Chr. Hansen A/S | Process for producing a heat-treated fermented milk product |
WO2018091063A1 (en) * | 2016-11-15 | 2018-05-24 | Compagnie Gervais Danone | Streptococcus thermophilus for use in preparation of fermented products |
WO2018130630A1 (en) * | 2017-01-13 | 2018-07-19 | Chr. Hansen A/S | Process for producing a fermented milk product |
WO2018177835A1 (en) | 2017-03-28 | 2018-10-04 | Chr. Hansen A/S | Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor |
JP2018157785A (en) * | 2017-03-23 | 2018-10-11 | 株式会社明治 | Process for producing fermented milk |
WO2019197051A1 (en) | 2018-12-21 | 2019-10-17 | Dupont Nutrition Biosciences Aps | New lactic acid bacteria |
WO2019206754A1 (en) * | 2018-04-24 | 2019-10-31 | Chr. Hansen A/S | Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probioti _/ strain |
WO2020182976A1 (en) | 2019-03-14 | 2020-09-17 | Dupont Nutrition Biosciences Aps | New lactic acid bacteria |
WO2020239761A1 (en) * | 2019-05-28 | 2020-12-03 | Chr. Hansen A/S | Process for producing a fermented milk product with an enhanced level of probiotics |
CN113215053A (en) * | 2021-05-31 | 2021-08-06 | 内蒙古农业大学 | Streptococcus thermophilus IMAU80287Y strain and application thereof, yogurt and preparation method thereof |
EP3435773B1 (en) | 2016-03-31 | 2021-10-13 | Chr. Hansen A/S | Use of glucose deficient streptococcus thermophilus strains in a process for producing fermented milk products |
WO2021240015A1 (en) | 2020-05-29 | 2021-12-02 | Chr. Hansen A/S | Lactic acid bacteria composition for preparing fermented food products |
WO2022243052A1 (en) | 2021-05-18 | 2022-11-24 | Chr. Hansen A/S | Method of producing fermented milk products with improved texture and reduced post-acidification |
WO2022258817A1 (en) | 2021-06-11 | 2022-12-15 | Chr. Hansen A/S | Use of lactase and lac(-) lactic acid bacteria (lab) for producing a fermented milk product |
US11540527B2 (en) | 2015-12-18 | 2023-01-03 | Chr. Hansen A/S | Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture |
WO2023057370A1 (en) | 2021-10-04 | 2023-04-13 | Chr. Hansen A/S | Method for producing fermented milk products for ambient storage |
WO2023110858A1 (en) | 2021-12-17 | 2023-06-22 | Chr. Hansen A/S | Method for producing a fermented milk product |
WO2024180057A1 (en) | 2023-02-28 | 2024-09-06 | Chr. Hansen A/S | Method for producing a fermented milk product with improved stability |
Families Citing this family (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EA202090442A1 (en) * | 2017-08-30 | 2020-07-20 | Кхр. Хансен А/С | METHOD FOR OBTAINING MESOPHILIC FERMENTED DAIRY PRODUCT |
JP2019058132A (en) * | 2017-09-27 | 2019-04-18 | 株式会社明治 | Fermented milk and manufacturing method of fermented milk |
JP7109895B2 (en) | 2017-09-29 | 2022-08-01 | 株式会社明治 | Fermented milk and method for producing fermented milk |
WO2019124355A1 (en) * | 2017-12-18 | 2019-06-27 | 株式会社明治 | Muscle-synthesis-promoting fermented milk |
EP3897171A1 (en) * | 2018-12-18 | 2021-10-27 | Pepsico Inc | Method for hydrolysis of lactose in dairy compositions and dairy products |
EP3986145A1 (en) * | 2019-06-20 | 2022-04-27 | Chr. Hansen A/S | Use of st gal(+) bacteria for producing a fermented milk product with a relatively high stable ph |
CN111011494B (en) * | 2019-12-24 | 2022-08-02 | 光明乳业股份有限公司 | Low-sugar drinking type normal-temperature yoghourt and preparation method thereof |
CN114568491A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Method for improving texture of high-protein yoghourt and high-protein yoghourt |
CN112568290A (en) * | 2020-12-08 | 2021-03-30 | 青海旭美食品有限公司 | Preparation method of freeze-dried yogurt flower |
EP4408197A1 (en) | 2021-09-30 | 2024-08-07 | International N&H Denmark ApS | Method for reducing sugar in food stuff |
WO2023082047A1 (en) * | 2021-11-09 | 2023-05-19 | Dupont Nutrition Biosciences Aps | Compositions and methods for producing fermented dairy prod-ucts for storage at ambient temperature |
JP2023088538A (en) | 2021-12-15 | 2023-06-27 | 小岩井乳業株式会社 | Fermentation composition and production method thereof |
JP7190773B1 (en) | 2021-12-22 | 2022-12-16 | オハヨー乳業株式会社 | Lactic acid bacteria starter and fermented milk obtained using the same |
CN115500382B (en) * | 2021-12-27 | 2024-07-30 | 君乐宝乳业集团股份有限公司 | Lactic acid bacteria beverage with acid after cold removal control and preparation method thereof |
JP7089818B1 (en) | 2022-01-11 | 2022-06-23 | オハヨー乳業株式会社 | Lactic acid bacteria starter and fermented milk obtained by using it |
CN114891703B (en) * | 2022-07-05 | 2022-10-18 | 中国食品发酵工业研究院有限公司 | Compound leaven with weak post-acidification function, application thereof and preparation method of yogurt |
CN115380954A (en) * | 2022-08-26 | 2022-11-25 | 新希望蓝海乳业(北京)有限公司 | Yoghourt and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1929875A1 (en) * | 2005-08-30 | 2008-06-11 | Meiji Dairies Corporation | Process for producing fermented milk and fermented milk |
WO2010139765A2 (en) * | 2009-06-03 | 2010-12-09 | Yoplait France | Process for manufacturing of a fermented dairy product |
WO2011000879A2 (en) * | 2009-06-30 | 2011-01-06 | Chr. Hansen A/S | A method for producing a fermented milk product |
WO2013169205A1 (en) * | 2012-05-09 | 2013-11-14 | Nanyang Polytechnic | A method for minimising post-acidification in cultured product |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2224096A1 (en) | 1973-04-09 | 1974-10-31 | Dumonteaux Genevieve | Fermented milk products and yoghourts prepn - from ultra-filtered milk having high protein and low lactose contents |
DE3146198A1 (en) | 1981-11-21 | 1983-05-26 | Boehringer Ingelheim KG, 6507 Ingelheim | Process for the preparation of yoghurt with reduced lactose content |
JPH02268644A (en) * | 1989-04-12 | 1990-11-02 | Sankyo Nyugyo Kk | Preparation of fermented milk |
US5071763A (en) | 1990-04-23 | 1991-12-10 | The United States Of America As Represented By The Secretary Of Agriculture | Lactose hydrolysis by mutant streptococcus thermophilus |
DK0518096T3 (en) | 1991-06-14 | 1996-01-29 | Nestle Sa | Yogurt containing live microorganisms |
FR2778921B1 (en) | 1998-05-22 | 2001-05-11 | Gervais Danone Sa | MUTANT STRAINS OF LACTOBACILLUS BULGARICUS WITHOUT BETA-GALACTOSIDASE ACTIVITY |
FR2877012B1 (en) * | 2004-10-22 | 2010-09-10 | Gervais Danone Sa | FRIENDED STREPTOCOCCUS THERMOPHILUS AMI STRAINS WITH REDUCED POSTACIDIFICATION |
FR2886313B1 (en) | 2005-05-31 | 2007-08-17 | Gervais Danone Sa | MUTANT STRAINS OF LACTIC ACID BACTERIA HAVING NON - PHOSPHORYLABLE LACTOSE PERMEASE. |
ATE548445T1 (en) | 2006-02-20 | 2012-03-15 | Gervais Danone Sa | LACTOSE NON-FERMENTING LACTOBACILLUS HELVETICUS |
ES2610811T3 (en) * | 2006-06-16 | 2017-05-03 | Dupont Nutrition Biosciences Aps | Streptococcus thermophilus bacteria |
EP1869983A1 (en) | 2006-06-23 | 2007-12-26 | Chr. Hansen A/S | Low post-acidifying lactic acid bacteria |
US11044920B2 (en) * | 2012-04-25 | 2021-06-29 | Chr. Hansen A/S | Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness |
CN103215199B (en) | 2013-03-13 | 2014-08-20 | 内蒙古农业大学 | Lactobacillus bulgaricus bacterial strain with post-acidification delaying effect and application thereof |
-
2015
- 2015-06-18 UA UAA201611904A patent/UA126543C2/en unknown
- 2015-06-18 JP JP2016573563A patent/JP6633552B2/en active Active
- 2015-06-18 WO PCT/EP2015/063767 patent/WO2015193459A1/en active Application Filing
- 2015-06-18 CN CN202110822063.5A patent/CN113558102A/en active Pending
- 2015-06-18 MX MX2016015792A patent/MX2016015792A/en unknown
- 2015-06-18 CN CN201580033083.7A patent/CN106714565B/en active Active
- 2015-06-18 EA EA201692283A patent/EA034611B1/en not_active IP Right Cessation
- 2015-06-18 BR BR122021023753-0A patent/BR122021023753B1/en active IP Right Grant
- 2015-06-18 US US15/317,682 patent/US10813367B2/en active Active
- 2015-06-18 BR BR112016029357-6A patent/BR112016029357B1/en active IP Right Grant
- 2015-06-18 AU AU2015276091A patent/AU2015276091B2/en active Active
-
2016
- 2016-11-30 MX MX2022000352A patent/MX2022000352A/en unknown
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1929875A1 (en) * | 2005-08-30 | 2008-06-11 | Meiji Dairies Corporation | Process for producing fermented milk and fermented milk |
WO2010139765A2 (en) * | 2009-06-03 | 2010-12-09 | Yoplait France | Process for manufacturing of a fermented dairy product |
WO2011000879A2 (en) * | 2009-06-30 | 2011-01-06 | Chr. Hansen A/S | A method for producing a fermented milk product |
WO2013169205A1 (en) * | 2012-05-09 | 2013-11-14 | Nanyang Polytechnic | A method for minimising post-acidification in cultured product |
Cited By (49)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11540527B2 (en) | 2015-12-18 | 2023-01-03 | Chr. Hansen A/S | Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture |
IL260180A (en) * | 2015-12-24 | 2018-07-31 | The Dannon Company Inc | Sweetened dairy products with steviol glycosides and lactase enzyme |
WO2017112883A1 (en) * | 2015-12-24 | 2017-06-29 | The Dannon Company, Inc. | Use of a lactase in the preparation of a strained fermented dairy product |
WO2017112874A1 (en) * | 2015-12-24 | 2017-06-29 | The Dannon Company, Inc | Fermented dairy product comprising a steviol glycoside composition and specific steviol glycosides compositions |
WO2017112876A1 (en) * | 2015-12-24 | 2017-06-29 | The Dannon Company, Inc. | Sweetened strained fermented dairy product comprising steviol glycosides and further additives |
WO2017112873A1 (en) * | 2015-12-24 | 2017-06-29 | The Dannon Company, Inc. | Sweetened dairy products with steviol glycosides and lactase enzyme |
WO2017108140A1 (en) * | 2015-12-24 | 2017-06-29 | Danone S.A. | Use of starch for improving the preparation of a strained fermented dairy product |
US11350642B2 (en) | 2015-12-24 | 2022-06-07 | Danone Us, Llc | Sweetened strained fermented dairy product comprising steviol glycosides and further additives |
US11470851B2 (en) | 2015-12-24 | 2022-10-18 | Danone Us, Llc | Sweetened dairy products with steviol glycosides and lactase enzyme |
RU2730030C2 (en) * | 2015-12-24 | 2020-08-14 | Компани Жерве Данон | Using lactase to enhance the quality of preparing an expressed fermented milk product |
RU2724541C2 (en) * | 2015-12-24 | 2020-06-23 | Данон С.А. | Use of starch to enhance the quality of preparing a condensed fermented milk product |
WO2017109532A1 (en) * | 2015-12-24 | 2017-06-29 | Compagnie Gervais Danone | Use of a lactase for improving the preparation of a strained fermented dairy product |
US11744259B2 (en) | 2016-01-21 | 2023-09-05 | Chr. Hansen A/S | Method of producing a fermented mil k product using lactobacillus casei |
JP7316044B2 (en) | 2016-01-21 | 2023-07-27 | セーホーエル.ハンセン アクティーゼルスカブ | Method for producing fermented dairy products using Lactobacillus casei |
JP2022033142A (en) * | 2016-01-21 | 2022-02-28 | セーホーエル.ハンセン アクティーゼルスカブ | Method of producing fermented milk product using lactobacillus casei |
JP2019502393A (en) * | 2016-01-21 | 2019-01-31 | セーホーエル.ハンセン アクティーゼルスカブ | Method for producing fermented milk products using Lactobacillus casei |
WO2017125600A1 (en) * | 2016-01-21 | 2017-07-27 | Chr. Hansen A/S | Method of producing a fermented milk product using lactobacillus casei |
JP2017163924A (en) * | 2016-03-17 | 2017-09-21 | 株式会社明治 | Production method of cheese using internal heating |
RU2645251C2 (en) * | 2016-03-24 | 2018-02-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing yoghurt beverage with application of stabilizing system |
EP3435773B1 (en) | 2016-03-31 | 2021-10-13 | Chr. Hansen A/S | Use of glucose deficient streptococcus thermophilus strains in a process for producing fermented milk products |
CN109195458A (en) * | 2016-05-11 | 2019-01-11 | 科·汉森有限公司 | Lactic acid bacteria for the heat treated food product stored at ambient temperature |
WO2017194650A1 (en) * | 2016-05-11 | 2017-11-16 | Chr. Hansen A/S | Lactic acid bacteria for a heat-treated food product for storage at ambient temperature |
US11606965B2 (en) | 2016-05-11 | 2023-03-21 | Chr. Hansen A/S | Lactic acid bacteria for a heat-treated food product for storage at ambient temperature |
JP2019514409A (en) * | 2016-05-11 | 2019-06-06 | セーホーエル.ハンセン アクティーゼルスカブ | Lactic acid bacteria for heat treated food products for cold storage |
CN109195458B (en) * | 2016-05-11 | 2023-12-29 | 科·汉森有限公司 | Lactic acid bacteria for heat treated food products stored at ambient temperature |
WO2018041869A1 (en) | 2016-08-31 | 2018-03-08 | Chr. Hansen A/S | Process for producing a heat-treated fermented milk product |
WO2018091063A1 (en) * | 2016-11-15 | 2018-05-24 | Compagnie Gervais Danone | Streptococcus thermophilus for use in preparation of fermented products |
US11160289B2 (en) | 2016-11-15 | 2021-11-02 | Compagnie Gervais Danone | Streptococcus thermophilus for use in preparation of fermented products |
EP3821712B1 (en) | 2017-01-13 | 2022-11-09 | Chr. Hansen A/S | Fermented milk product obtained by an improved process |
EP3821712A1 (en) * | 2017-01-13 | 2021-05-19 | Chr. Hansen A/S | Process for producing a fermented milk product |
WO2018130630A1 (en) * | 2017-01-13 | 2018-07-19 | Chr. Hansen A/S | Process for producing a fermented milk product |
JP2018157785A (en) * | 2017-03-23 | 2018-10-11 | 株式会社明治 | Process for producing fermented milk |
EP3599877B1 (en) | 2017-03-28 | 2022-07-06 | Chr. Hansen A/S | Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor |
JP7383482B2 (en) | 2017-03-28 | 2023-11-20 | セーホーエル.ハンセン アクティーゼルスカブ | Lactic acid bacteria composition for preparing fermented foods with enhanced natural sweetness and flavor |
WO2018177835A1 (en) | 2017-03-28 | 2018-10-04 | Chr. Hansen A/S | Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor |
JP2020515265A (en) * | 2017-03-28 | 2020-05-28 | セーホーエル.ハンセン アクティーゼルスカブ | Lactic acid bacterium composition for preparing fermented food products with enhanced natural sweetness and flavor |
WO2019206754A1 (en) * | 2018-04-24 | 2019-10-31 | Chr. Hansen A/S | Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probioti _/ strain |
CN112020303A (en) * | 2018-04-24 | 2020-12-01 | 科·汉森有限公司 | Compositions and methods for producing fermented dairy products comprising the use of lactose deficient streptococcus thermophilus strains, lactose deficient lactobacillus delbrueckii subsp |
WO2019197051A1 (en) | 2018-12-21 | 2019-10-17 | Dupont Nutrition Biosciences Aps | New lactic acid bacteria |
WO2020182976A1 (en) | 2019-03-14 | 2020-09-17 | Dupont Nutrition Biosciences Aps | New lactic acid bacteria |
WO2020239761A1 (en) * | 2019-05-28 | 2020-12-03 | Chr. Hansen A/S | Process for producing a fermented milk product with an enhanced level of probiotics |
WO2021240015A1 (en) | 2020-05-29 | 2021-12-02 | Chr. Hansen A/S | Lactic acid bacteria composition for preparing fermented food products |
WO2022243052A1 (en) | 2021-05-18 | 2022-11-24 | Chr. Hansen A/S | Method of producing fermented milk products with improved texture and reduced post-acidification |
CN113215053B (en) * | 2021-05-31 | 2023-01-17 | 内蒙古农业大学 | Streptococcus thermophilus IMAU80287Y strain and application thereof, yogurt and preparation method thereof |
CN113215053A (en) * | 2021-05-31 | 2021-08-06 | 内蒙古农业大学 | Streptococcus thermophilus IMAU80287Y strain and application thereof, yogurt and preparation method thereof |
WO2022258817A1 (en) | 2021-06-11 | 2022-12-15 | Chr. Hansen A/S | Use of lactase and lac(-) lactic acid bacteria (lab) for producing a fermented milk product |
WO2023057370A1 (en) | 2021-10-04 | 2023-04-13 | Chr. Hansen A/S | Method for producing fermented milk products for ambient storage |
WO2023110858A1 (en) | 2021-12-17 | 2023-06-22 | Chr. Hansen A/S | Method for producing a fermented milk product |
WO2024180057A1 (en) | 2023-02-28 | 2024-09-06 | Chr. Hansen A/S | Method for producing a fermented milk product with improved stability |
Also Published As
Publication number | Publication date |
---|---|
US10813367B2 (en) | 2020-10-27 |
JP2017522012A (en) | 2017-08-10 |
EA201692283A1 (en) | 2017-06-30 |
CN106714565A (en) | 2017-05-24 |
EA034611B1 (en) | 2020-02-27 |
AU2015276091B2 (en) | 2018-12-13 |
JP6633552B2 (en) | 2020-01-22 |
MX2022000352A (en) | 2022-02-03 |
US20170135360A1 (en) | 2017-05-18 |
AU2015276091A1 (en) | 2016-12-15 |
UA126543C2 (en) | 2022-11-02 |
BR122021023753B1 (en) | 2022-09-13 |
BR112016029357B1 (en) | 2022-02-08 |
CN106714565B (en) | 2021-07-30 |
BR112016029357A2 (en) | 2017-08-22 |
CN113558102A (en) | 2021-10-29 |
MX2016015792A (en) | 2017-02-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU2015276091B2 (en) | Method of producing a fermented milk product with improved control of post acidification | |
EP2957180B1 (en) | Method of producing a fermented milk product with improved control of post acidification | |
EP2437611B1 (en) | Process for manufacturing of a fermented dairy product | |
WO2015193449A1 (en) | Method of producing a fermented milk product with reduced residual lactose concentration | |
EP3405040B1 (en) | Method of producing a fermented milk product using lactobacillus casei | |
CN102573502A (en) | A drinkable acidified dairy product based on acid whey and a process of preparing it | |
US20200323227A1 (en) | Fermented dairy compositions and methods of preparing the same | |
JP2018134023A (en) | Low-acid fermented milk production method | |
JP7046492B2 (en) | Method for producing low-sour fermented milk | |
JP7232177B2 (en) | Method for producing lactic acid bacteria starter and fermented milk | |
EP3178329A1 (en) | Process for manufacturing of a fermented milk product | |
Metry et al. | Low Lactose White Soft Cheese Made with Bioprocessing Treats and Ultrafiltration Technique | |
McHugh | How Yogurt Is Processed |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 15730765 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: MX/A/2016/015792 Country of ref document: MX |
|
WWE | Wipo information: entry into national phase |
Ref document number: 15317682 Country of ref document: US Ref document number: 201692283 Country of ref document: EA |
|
WWE | Wipo information: entry into national phase |
Ref document number: 122021023753 Country of ref document: BR |
|
ENP | Entry into the national phase |
Ref document number: 2016573563 Country of ref document: JP Kind code of ref document: A Ref document number: 2015276091 Country of ref document: AU Date of ref document: 20150618 Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112016029357 Country of ref document: BR |
|
WWE | Wipo information: entry into national phase |
Ref document number: A201611904 Country of ref document: UA |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 15730765 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 112016029357 Country of ref document: BR Kind code of ref document: A2 Effective date: 20161214 |