FERMENTED MILK PRODUCT OBTAINED BY AN IMPROVED PROCESS

A fermented milk product comprising the starter culture of step 3) and the low pH stable lactase added in step 4) produced by the process comprising the steps of:1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base,2) fermenting the milk for a period of time...

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Bibliographische Detailangaben
Hauptverfasser:	BULDO, Patrizia, SCHOELER, Jeppe, HOEGHOLM, Tina, VOJINOVIC, Vojislav, BUCHHORN, Gaelle Lettier, BA, Zhaoyong, RUNGE, Mette Oehrstroem
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A fermented milk product comprising the starter culture of step 3) and the low pH stable lactase added in step 4) produced by the process comprising the steps of:1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base,2) fermenting the milk for a period of time until a target pH is reached,3) wherein the starter culture comprises at least one lactose-deficient strain, which is capable of metabolizing a non-lactose carbohydrate, and4) adding a low pH stable lactase to the process either at the start, during or at the end of the fermentation step, wherein the low pH stable lactase retains its activity at a pH of 5.0 and a temperature of 37°C at a level of at least 5% as compared to its activity at the optimum pH of the lactase.