Abstract: The present invention relates to a process for producing a fermented milk soft cheese product including the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concentrated first milk base, c) Adding a first starter culture including at least one EPS producing lactic acid bacterium strain, d) Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition, e) Mixing the EPS-containing fermented milk composition with one or more other ingredients, if any, selected from the group consisting of a milk fat composition, a second fermented milk composition and one or more additives, to obtain a fermented milk mixture, and f) Subjecting the fermented milk mixture to heat treatment to obtain a fermented milk soft cheese product.

Abstract: The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized the bacterium Lactobacillus rhamnosus DSM 33515 or mutants obtainable therefrom is used. Lactobacillus rhamnosus bacteria DSM 33515 has low post-acidification in fermented milk products and can provide antimicrobial effects. The invention also provides Lactobacillus rhamnosus DSM 33515 or mutants obtainable therefrom as well as related compositions.

Abstract: The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.

Abstract: The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.

Abstract: The present invention relates to a process for producing a fermented milk soft cheese product comprising the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concentrated first milk base, c) Adding a first starter culture comprising at least one EPS producing lactic acid bacterium strain, d) Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition, e) Mixing the EPS-containing fermented milk composition with one or more other ingredients, if any, selected from the group consisting of a milk fat composition, a second fermented milk composition and one or more additives, to obtain a fermented milk mixture, and f) Subjecting the fermented milk mixture to heat treatment to obtain a fermented milk soft cheese product.

Abstract: Novel Lactococcus lactis subsp. lactis lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.

Abstract: Novel Lactococcus lactis subsp. lactis lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.