发明名称 |
FLAVOR-ENHANCING LACTOBACILLUS RHAMNOSUS |
摘要 |
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention. |
申请公布号 |
EP2699097(B1) |
申请公布日期 |
2016.06.29 |
申请号 |
EP20120713972 |
申请日期 |
2012.04.09 |
申请人 |
CHR. HANSEN A/S |
发明人 |
JIMENEZ, LUCIANA;OEREGAARD, GUNNAR;TRIHAAS, JEORGES;BUCHHORN, GAELLE LETTIER;BRANDT, DITTE MARIE;FOLKENBERG, DITTE MARIE;THAGE, BIRGITTE VEDEL |
分类号 |
A23C9/123;A23C19/032;A23L29/00;C12N1/20;C12P7/18;C12P7/26;C12R1/225;C12R1/46 |
主分类号 |
A23C9/123 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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