US 9,808,022 B2
Process for manufacturing of a fermented dairy product
Paul Gerard Bruinenberg, Echt (NL)
Assigned to DSM IP ASSETS B.V., Heerlen (NL)
Appl. No. 14/117,361
Filed by Paul Gerard Bruinenberg, Echt (NL)
PCT Filed May 15, 2012, PCT No. PCT/EP2012/058967
§ 371(c)(1), (2), (4) Date Nov. 12, 2013,
PCT Pub. No. WO2012/159922, PCT Pub. Date Nov. 29, 2012.
Claims priority of application No. 11167749 (EP), filed on May 26, 2011.
Prior Publication US 2014/0113028 A1, Apr. 24, 2014
Int. Cl. A23C 9/123 (2006.01)
CPC A23C 9/1238 (2013.01) [A23C 9/1236 (2013.01); A23Y 2240/65 (2013.01)] 8 Claims
 
1. A process for manufacturing a fermented dairy product comprising:
a. subjecting a milk base to fermentation with a starter comprising at least one Streptococcus salivarius thermophilus strain and at least one Lactobacillus delbrueckii subsp bulgaricus strain, until a desired pH value in a range of 4.0 and 5.0 is reached immediately at the end of fermentation;
b. optionally cooling a fermented milk base obtained in (a); and
c. packaging the fermented dairy product,
wherein at least one Streptococcus salivarius thermophilus strain is weakly post-acidifying,wherein at least one Streptococcus salivarius thermophilus strain is selected from the group consisting of CBS129457 and CBS129458 andwherein the pH value of the packaged fermented dairy product is not less than 4.1 and does not fluctuate more than 0.3 pH unit upon storage at 20° C. or 30° C. for 33 days after the end of fermentation, andwherein weakly post-acidifying is defined as having a two-phase acidification profile,wherein the two-phase acidification profile is determined by continuous recordation of pH as a function of time comprising an initial period from inoculation to end of fermentation followed by a period where pH does not fluctuate more than 0.3 pH unit in a Dutch milk composition comprising 1.5% (w/w) fat, 3.6% (w/w) protein, 4.6% (w/w) carbohydrates and 2% RSM powder to make Dutch fermented milk product.