LUCIANA JIMENEZ,GUNNAR OEREGAARD,JEORGES TRIHAAS,GAELLE LETTIER BUCHHORN,DITTE MARIE BRANDT,DITTE MARIE FOLKENBERG,BIRGITTE VEDEL THAGE
申请号：
PT12713972
公开号：
PT2699097T
申请日:
2012.04.09
申请国别(地区):
PT
年份:
2016
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.
