Use of ST Gal(+) bacteria for producing a fermented milk product with a relatively high stable pH
Grant
US12582133B2
Kind: B2
Mar 24, 2026
Assignee
Chr. Hansen A/S
Inventors
Thomas Janzen, Ditte Ellegaard Christiansen
Abstract
A method for producing a fermented milk product (e.g. a yogurt) with a relatively high stable pH value at the end of the fermentation comprising inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria.
CPC Classifications
C12N 1/20
C12N 1/205
C12N 15/01
C12N 9/1205
A23C 19/0323
A23C 9/1238
C12R 2001/46
A23V 2400/249
Filing Date
2020-06-19
Application No.
17620649
Claims
12