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    LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS AND FLAVOR
    3.
    发明申请
    LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS AND FLAVOR 有权

    公开(公告)号：US20210274800A1

    公开(公告)日：2021-09-09

    申请号：US16497072

    申请日：2018-03-21

    申请人： Chr. Hansen A/S

    发明人： Sonja BLOCH ,  Gaelle Lettier BUCHHORN

    IPC分类号： A23C9/123 ,  A23C17/02

    摘要： The present invention relates to a composition for producing a fermented milk product comprising (i) at least one Streptococcus thermophilus (St) strain, wherein the St strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and (ii) at least one Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain, wherein the Lb strain is lactose-deficient and capable of metabolizing a non-lactose carbohydrate.

    Method for Producing Fractions of a Milk Composition
    5.
    发明申请
    Method for Producing Fractions of a Milk Composition 有权
    生产牛奶组合物成分的方法

    公开(公告)号：US20090285934A1

    公开(公告)日：2009-11-19

    申请号：US11720651

    申请日：2005-12-21

    申请人： Per Munk Nielsen ,  Hanna Lilbaek

    发明人： Per Munk Nielsen ,  Hanna Lilbaek

    IPC分类号： A23C9/12 ,  A23C9/00 ,  A23C23/00 ,  A23C9/18 ,  A23C19/00 ,  A23C17/02 ,  A23C13/16 ,  A23C15/00 ,  A23C19/032

    CPC分类号： A23C9/1216 ,  A23C15/065

    摘要： The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained. In further aspects the invention relates to methods for producing condensed milk, milk powder, butter and dairy spread from a milk composition treated with a phospholipase

    摘要翻译： 本发明涉及通过用磷脂酶处理乳组合物并将其分成至少两种具有不同脂肪含量的级分来生产乳组合物的级分的方法。 获得的级分具有改善的用于生产食品的性质。 本发明还涉及一种从所得到的一种或多种级分生产食品的方法。 在另外的方面，本发明涉及从用磷脂酶处理的乳组合物中生产炼乳，奶粉，黄油和乳制品的方法

    Novel cultured buttermilk compositions and method of preparation
    7.
    发明授权
    Novel cultured buttermilk compositions and method of preparation 失效
    新型培养的酪乳组合物及其制备方法

    公开(公告)号：US4748025A

    公开(公告)日：1988-05-31

    申请号：US832074

    申请日：1986-02-24

    申请人： Marc R. Bachmann ,  Endel Karmas

    发明人： Marc R. Bachmann ,  Endel Karmas

    IPC分类号： A23C9/123 ,  A23C9/13 ,  A23C11/10 ,  A23C9/12 ,  A23C17/02

    CPC分类号： A23C9/1315 ,  A23C11/106 ,  A23C9/1236 ,  A23Y2240/21 ,  A23Y2260/21

    摘要： Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel cultured buttermilk compositions.

    摘要翻译： 提供了通过使用酪乳发酵生物将发酵混合物发酵的新型培养的酪乳组合物，其包含约15％至约70％的新鲜牛奶，牛奶或其他合适的新鲜乳和约85％至约30％的豆浆。 提供甜味剂和增稠剂的使用不需要提供具有良好可接受性并且与用于制备培养的酪乳组合物的新鲜牛奶制成的相应的培养的酪乳组合物相似或基本上不可区分的培养的酪乳组合物。 可以以常规方式加入适于作为培养的酪乳组合物制备中的添加剂的调味剂和果实制剂。 与使用100％新鲜牛奶的相应组合物相比，所提供的组合物具有约2.5的增强的蛋白质效率比值和减少的动物脂肪含量。 还提供了制备新型培养的酪乳组合物的方法。

    Process for the production of fermented milk products
    8.
    发明授权
    Process for the production of fermented milk products 失效
    生产发酵乳制品的方法

    公开(公告)号：US4576822A

    公开(公告)日：1986-03-18

    申请号：US648344

    申请日：1984-09-06

    申请人： Viljo T. J. Nordlund

    发明人： Viljo T. J. Nordlund

    IPC分类号： A23C9/12 ,  A23C9/123 ,  A23C19/05 ,  A23C17/02

    CPC分类号： A23C9/1209 ,  A23C19/05 ,  A23C9/123

    摘要： A process for the production of fermented milk products is disclosed wherein milk is treated in a cold state with a rennet enzyme used for cheesemaking. The rennet-treated milk is thereafter heat treated in order to convert the paracasein of the milk to calcium paracaseinate and to inactivate the rennet enzyme, and the product thus obtained is treated in a conventional manner to produce the desired fermented milk product.

    摘要翻译： 公开了一种用于生产发酵乳制品的方法，其中在冷态下用用于奶酪的凝乳酶处理乳。 然后对经过凝乳酶处理的牛奶进行热处理，以将牛奶的副干酪素转化成副干酪酸钙，并使所述凝乳酶失活，并将所得产物以常规方式处理以产生所需的发酵乳制品。