Back to results
US 11,653,659 B2Granted
Fermented milk product with a reduced content of lactose
AssigneeChr. Hansen A/S
InventorsSoeren Ng Riis, Vojislav Vojinovic, Christian Gilleladen
Life of this patent
Estimating the term…
Abstract
Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.
Claims19
An acidified milk product, produced by a process comprising:
- chemically acidifying or fermenting a milk substrate with a starter culture to obtain an acidified milk product having a pH of between 3.0 and 5.0 and a lactose content of at least 1.5 mg/ml,
- subjecting the acidified milk product to heat treatment after chemical acidification or fermentation to achieve a level of bacteria in the acidified milk product of no more than 1×102 CFU/g, and
- adding a lactase to the acidified milk product after the heat treatment, wherein the lactase exhibits an activity at a pH of 5.0 and a temperature of 37° C. that is at least 5% of its activity at its optimum pH,
- wherein the acidified milk product has a pH of between 3.0 and 5.0, contains the lactase, and contains no more than 1×102 CFU/g bacteria.
1 more element
A process for producing a chemically acidified or fermented milk product, comprising
- subjecting a chemically acidified or fermented milk product having a pH of between 3.0 and 5.0 and a lactose content of at least 1.5 mg/ml to heat treatment to achieve a level of bacteria in the product of no more than 1×102 CFU per g, to obtain a heat-treated chemically acidified or fermented milk product having a pH of between 3.0 and 5.0 and a lactose content of at least 1.5 mg/ml,
- adding a lactase to the heat-treated chemically acidified or fermented milk product, wherein the lactase exhibits an activity at a pH of 5.0 and a temperature of 37° C. that is at least 5% of its activity at its optimum pH, to obtain a lactase-containing chemically acidified or fermented milk product, and
- storing the lactase-containing chemically acidified or fermented milk product at a temperature of at least 2° C. for at least 1 day.
A process for reducing lactose in an acidified milk product during storage, comprising
- subjecting an acidified milk product having a pH of between 3.0 and 5.0 and a lactose content of at least 1.5 mg/ml to heat treatment to achieve a level of bacteria in the acidified milk product of no more than 1×102 CFU per g, to obtain a heat-treated acidified milk product having a pH of between 3.0 and 5.0 and a lactose content of at least 1.5 mg/ml, and
- adding a lactase to the heat-treated acidified milk product, wherein the lactase exhibits an activity at a pH of 5.0 and a temperature of 37° C. that is at least 5% of its activity at its optimum pH.
Dependencies are inferred from the claim text.