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 provides methods of producing a 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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Soerensen, Kim Ib, Gilleladen, Christian, Birkelund, Mimi, Jimenez, Luciana, Lanciaux, Pascal, Hamm, Duncan, Odinot, Jean-Marie, Garrigues, Christel, Janzen, Thomas, Siew, Choon Ming, Svane, Claus, Buchhorn, Gäelle Lettier, Pedersen, Martin Bastian, Curic-Bawden, Mirjana, Christensen, Nanna, Riis, Soeren
Format: Patent
Sprache:eng
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 provides methods of producing a 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, (b) 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 invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.