Method of producing a fermented milk product with improved control of post acidification

Method of producing a fermented milk product with improved control of post acidification

The present invention relates to a method of producing a fermented milk product comprising a step wherein milk is fermented, wherein: the fermentation is initiated by a starter culture, which starter culture consists of lactose-deficient lactic acid bacteria capable of metabolizing one or several ca...

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Bibliographische Detailangaben
Hauptverfasser: CURIC-BAWDEN, MIRJANA, BUCHHORN, GÄELLE LETTIER, PEDERSEN, MARTIN BASTIAN, BIRKELUND, MIMI, RIIS, SOEREN, GILLELADEN, CHRISTIAN, JANZEN, THOMAS, GARRIGUES, CHRISTEL, SVANE, CLAUS, SOERENSEN, KIM IB, CHRISTENSEN, NANNA
Format: Patent
Sprache:eng ; pol
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The present invention relates to a method of producing a fermented milk product comprising a step wherein milk is fermented, wherein: the fermentation is initiated by a starter culture, which starter culture consists of lactose-deficient lactic acid bacteria capable of metabolizing one or several carbohydrates different from lactose; adding the one or several carbohydrates different from lactose to the milk; the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation: and the decrease is at least also caused by the metabolic activity of the lactic acid bacteria.