Process for the preparation of a fermented milk product
AssigneeSociete des Produits Nestle S.A.
InventorsLAURENT FERRIER, CARINE BLANCHARD, VIRGINIE KAPCHIE, ANA LUCIA VECELLIO, GABRIELA MORAMAY AGUILAR-LOPEZ
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Abstract
The present invention concerns a process for the preparation of a fermented milk product B. lactis and L. rhamnosus, for example a fermented milk powder, to the fermented milk product itself and to nutritional compositions comprising it. The present invention also relates to the use of such fermented milk products, optionally in a nutritional composition.
Claims9
A process for the preparation of a powdered fermented milk product which comprises:
- a) heating skimmed milk concentrate to temperature above 65° C. for few seconds then to higher temperature then cooling to fermentation temperature;
- b) fermenting the product of step a) with B. lactis and L. rhamnosus at a temperature ranging from 38 to 45° C., at a specific ratio of probiotics which ranges from:
- 99:1 and 1:99 at pH ranging from 4.3 to 4.9;
- c) cooling the product of step b) to a temperature below 10° C.;
- and
- d) heating product of step c) at a temperature ranging from 55 to 65° C., then immediately spray drying the product of step c) at a temperature ranging from 70 to 200° C.
5-6. (canceled)
A nutritional composition which comprises a fermented milk product obtainable according to the process comprising:
- a) heating skimmed milk concentrate to temperature above 65° C. for few seconds then to higher temperature then cooling to fermentation temperature;
- b) fermenting the product of step a) with B. lactis and L. rhamnosus at a temperature ranging from 38 to 45° C., at a specific ratio of probiotics which ranges from:
- 99:1 and 1:99 at pH ranging from 4.3 to 4.9;
- c) cooling the product of step b) to a temperature below 10° C.;
- and
- d) heating product of step c) at a temperature ranging from 55 to 65° C., then immediately spray drying the product of step c) at a temperature ranging from 70 to 200° C.
9-12. (canceled)
A method for promoting gut Health, Immune health and/or beneficial microbiota in the gut in a subject in need thereof, the method comprising administering to the subject a powdered fermented milk product obtainable according to the process comprising:
- a) heating skimmed milk concentrate to temperature above 65° C. for few seconds then to higher temperature then cooling to fermentation temperature;
- b) fermenting the product of step a) with B. lactis and L. rhamnosus at a temperature ranging from 38 to 45° C., at a specific ratio of probiotics which ranges from:
- 99:1 and 1:99 at pH ranging from 4.3 to 4.9;
- c) cooling the product of step b) to a temperature below 10° C.;
- and
- d) heating product of step c) at a temperature ranging from 55 to 65° C., then immediately spray drying the product of step c) at a temperature ranging from 70 to 200° C.
Dependencies are inferred from the claim text.