USE OF LACTASE AND LAC(-) LACTIC ACID BACTERIA (LAB) FOR PRODUCING A FERMENTED MILK PRODUCT

The present invention relates to a method for producing a fermented milk product (e.g. a pasta filata cheese) with a relatively stable pH value at the end of the fermentation comprising use of lactase in a first step (a) and lactic acid bacteria (LAB) in a further step, characterized by that the LAB...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	Hornnes, Mikkel Hviid Danielsen, Janzen, Thomas, Jactat, Véronique, Saito, Michael Mitsuo
Format:	Patent
Sprache:	eng
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:	The present invention relates to a method for producing a fermented milk product (e.g. a pasta filata cheese) with a relatively stable pH value at the end of the fermentation comprising use of lactase in a first step (a) and lactic acid bacteria (LAB) in a further step, characterized by that the LAB are lactose-deficient (Lac(−)) and capable of metabolizing glucose (Glu(+)). The invention further relates to a Streptococcus thermophilus cell CHCC26980 deposited with registration number DSM32600 and a method to obtain a mutant of this strain.