Abstract: The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.

Abstract: A topper for a container having an upper surface is presented. The topper includes: a body adapted to engage an upper surface of the container, and a movable perforation platform having at least one protruding perforating element. The perforation platform is pushable with respect to the body from a resting position to a working position wherein the perforating element perforates the upper surface of the container. The perforation platform presents in resting position a first orientation and presents in working position a second orientation, the first and the second orientation differing by an angle of less than 30° . Also, an assembly and a method of using the assembly are presented.

Abstract: A food product and process of making the food product, the food product including a thermoplastic container and a set fermented dairy composition. The body of the container, which defines an interior volume, includes a bottom and a side wall extending along a longitudinal axis from the bottom as far as a top. The side wall has an annular and preferably circular cross-section. The dairy composition is in contact with an interior surface of the bottom and with a projection element that protrudes inside the container. The projection element prevents rotation of the dairy composition. The projection element is arranged to define an irregular annular area between the projection and the side wall.

Abstract: The present invention relates to a method for filling a container with a dairy product having a viscosity comprised between 1400 and 3800 mPa·s comprising the steps of: (a) filling the container with the dairy product by means of a dispenser equipped with a nozzle comprising at least one opening, at a flow rate by surface of the nozzle opening(s) between 0.5 and 1.2 kg/(h×mm2) and at a temperature comprised between 4 and 30° C., and (b) if the temperature of the dairy product in step (a) is above 10° C., cooling the dairy product in the container to a temperature comprised between 2 and 10° C.

Abstract: The present invention concerns certain peptides obtainable by hydrolysis from soy glycinin by the action of supernatant cultures of strains belonging to the genera Lactobacillus or Streptococcus. These peptides, extracts containing them and food products containing them are useful for the treatment and/or prevention of obesity and oxidative stress.

Abstract: The present invention proposes a topper for a container having an upper surface, the topper including: a body adapted to engage an upper surface of the container, and a movable perforation platform having at least one protruding perforating element, the perforation platform being pushable with respect to the body from a resting position to a working position wherein the perforating element perforates the upper surface of the container. wherein the perforation platform presents in a resting position a first orientation and presents in working position a second orientation, the first and the second orientation differing by an angle of less than 30°. The present invention also proposes an assembly, and a method of using the assembly.

Abstract: The present invention proposes a topper for a container having an upper surface, the topper including: a body adapted to engage an upper surface of the container, and a movable perforation platform having at least one protruding perforating element, the perforation platform being pushable with respect to the body from a resting position to a working position wherein the perforating element perforates the upper surface of the container, wherein the perforation platform presents in resting position a first orientation and presents in working position a second orientation, the first and the second orientation differing by an angle of less than 30°. The present invention also proposes an assembly, and a method of using the assembly.

Abstract: The present invention concerns certain peptides obtainable by hydrolysis from soy glycinin by the action of supernatant cultures of strains belonging to the genera Lactobacillus or Streptococcus.

Abstract: The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.

Abstract: The invention concerns freezable dairy compositions comprising milk, processes for making such compositions and for freezing them, and their uses. The composition has an overrun of from 25% to 150%.

Abstract: A food product and process of making the food product, the food product including a thermoplastic container and a set fermented dairy composition. The body of the container, which defines an interior volume, includes a bottom and a side wall extending along a longitudinal axis from the bottom as far as a top. The side wall has an annular and preferably circular cross-section. The dairy composition is in contact with an interior surface of the bottom and with a projection element that protrudes inside the container. The projection element prevents rotation of the dairy composition. The projection element is arranged to define an irregular annular area between the projection and the side wall.

Abstract: The present invention relates to a pasteurised and fermented dairy product characterised in that it includes the following amounts of calcium and vitamin D, for each 100 g of the product,—at least 320 mg of calcium and at least 4 ?g of vitamin D, or—150 mg<calcium<400 mg and 4 ?g<vitamin D, or—275 mg?calcium and 1.6 ?g?vitamin D<4 ?g, or—150 mg<calcium<275 mg and 3.05 ?g?vitamin D<4 ?g.