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1. (WO2019043085) PROCESS FOR PRODUCING AN IMPROVED MESOPHILIC FERMENTED MILK PRODUCT
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Pub. No.: WO/2019/043085 International Application No.: PCT/EP2018/073305
Publication Date: 07.03.2019 International Filing Date: 30.08.2018
IPC:
A23C 9/127 (2006.01) ,A23C 13/16 (2006.01) ,A23C 17/02 (2006.01) ,A23C 19/032 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
12
Fermented milk preparations; Treatment using micro-organisms or enzymes
127
using micro-organisms of the genus lactobacteriaceae and other micro-organisms or enzymes, e.g. kefir, koumiss
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
13
Cream; Cream preparations; Making thereof
12
Cream preparations
16
containing, or treated with, micro-organisms, enzymes, or antibiotics; Sour cream
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
17
Buttermilk; Buttermilk preparations
02
containing, or treated with, micro-organisms or enzymes
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
02
Making cheese curd
032
characterised by the use of specific micro-organisms, or enzymes of microbial origin
Applicants:
CHR. HANSEN A/S [DK/DK]; Boege Alle 10-12 2970 Hoersholm, DK
Inventors:
CANTOR, Mette Dines; DK
BJERRE, Karin; DK
GULDAGER, Helle Skov; DK
DERKX, Patrick; DK
Priority Data:
17188492.730.08.2017EP
Title (EN) PROCESS FOR PRODUCING AN IMPROVED MESOPHILIC FERMENTED MILK PRODUCT
(FR) PROCÉDÉ DE PRODUCTION D’UN PRODUIT LAITIER FERMENTÉ MÉSOPHILE AMÉLIORÉ
Abstract:
(EN) The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the presence of at least one Bacillus subtilis subsp. natto or Bacillus coagulans strain.
(FR) La présente invention concerne un procédé de production d'un produit laitier fermenté mésophile par fermentation d'un substrat de lait avec une culture de départ de bactérie lactique mésophile comprenant au moins une souche Lactococcus lactis en présence d'au moins une sous espèce Bacillus subtilis de la souche natto ou Bacillus coagulans }.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)