Birgitte Vedel Thage;Gunnar Oeregaard;Jeorgos Trihaas;Gaelle Lettier Buchhorn;Ditte Marie Brandt;Ditte Marie Folkenberg;Luciana Jimenez
发明人:
Luciana Jimenez,Gunnar Oeregaard,Jeorgos Trihaas,Gaelle Lettier Buchhorn,Ditte Marie Brandt,Ditte Marie Folkenberg,Birgitte Vedel Thage
申请号：
US14110385
公开号：
US20140023749A1
申请日:
2012.04.09
申请国别(地区):
US
年份:
2014
代理人:
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.
