Method for producing a fermented milk product
AssigneeKerry Group Services International Limited
InventorHui Han
Life of this patent
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Abstract
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products such that the sourness of said product is prevented during its shelf life.
Claims21
A method for producing a fermented milk product comprising the following steps:
- providing a milk-based substrate comprising lactose;
- fermenting the milk-based substrate with a lactic acid bacterium until a pH below 5 is reached;
- adding a beta-galactosidase enzyme;
- wherein the beta-galactosidase enzyme is present in a concentration of less than 200 g beta-galactosidase enzyme/1000 kg of milk-based substrate.
11-14. (canceled)
A composition comprising a lactic acid bacterium and a beta-galactosidase enzyme, wherein the beta-galactosidase enzyme is present in the composition in a concentration, such that when added to a milk-based substrate the concentration of the beta-galactosidase enzyme is less than 200 g of beta-galactosidase enzyme per 1000 kg of milk-based substrate,
- wherein the lactic acid bacterium is selected from the group consisting of:
- a Streptococcus thermophilus strain having at least 95% sequence identity to DSM22932, DSM22935, DSM24090, DSM24023, DSM32502, DSM32503, DSM32504, DSM32505, DSM32506, DSM32507, DSM25850, DSM25851, and DSM26722;
- or
- wherein the lactic acid bacterium is selected from the group consisting of:
- a Lactobacillus delbrueckii subsp. bulgaricus having at least 95% sequence identity to DSM24074, DSM26420, and DSM26421.
Dependencies are inferred from the claim text.