Willem Cornelis Meijer,Johannes Bernhard Brandsma,Albertus Antonius Gerardus Hafkamp,Jan Kevelam
申请号：
US13336586
公开号：
US20120164274A1
申请日:
2011.12.23
申请国别(地区):
US
年份:
2012
代理人:
摘要：
The present invention provides a fermented dairy product wherein the acidification rate of a yogurt starter culture and the survival rate of an optionally further present probiotic bacteria are enhanced by the presence of a helper strain. The helper strain is a bacterial strain capable of reducing the redox potential (Eh) of sterilized skim milk to −50 mV or lower (more negative) values upon incubation of sterilized skim milk with said helper strain for 5-24 hours at 25-45° C,. Further advantageously, the inoculation rate of an optional probiotic culture needed for producing the fermented dairy product and comprising desirable levels of viable bifidobacteria—even at the end of its shelf life—is significantly reduced. The fermented dairy product especially relates to a yoghurt-type product.
