Abstract: First, prepared is a whey degradation medium to which a protease, yeast extract, and the like are added. Further, polyoxyethylene sorbitan monooleate or propylene glycol monooleate is added to the whey degradation medium. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of 4 to 5. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate therefrom a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has very low antibacterial activity (several tens AU or less). Then, by adding the concentrated cell suspension to a yogurt mix and fermenting the same, it is possible to produce yogurt containing the bacteriocin-producing lactic acid bacterium without any delay in the fermentation.

Abstract: A beverage comprising a fermented milk product and an egg product, and methods for making such a beverage are described.

Abstract: [Object] An object of the present invention is to provide a method for manufacturing fermented milk that can keep good taste and quality regardless of the condition of lactobacillus and enzymes. [Means for Solving] The invention is directed to a method for manufacturing fermented milk that comprises a step of fermenting the ingredient milk that comprises enzyme and a step of executing de-oxygen treatment before the fermenting step. The enzyme has best pH of activation in neutral region and loses its activity in acid region and can decompose lactose which is included in the ingredient milk when the enzyme is in an active state. As shown by the working Examples herein, it is possible to keep good taste and quality regardless of the condition of lactobacillus and enzymes by executing de-oxygen treatment to the ingredient milk before fermentation step. [Selected Figure] FIG.

Abstract: The present disclosure provides crumb of the type used in making milk and white chocolates with enhanced flavor and/or aroma. It has been found that adding alpha-dicarbonyls, e.g., 2- or 3-carbon alpha-dicarbonyls, can add noticeable caramel and/or toffee notes to the flavor and/or the aroma of the crumb without a concomitant increase in less desirable flavors and aromas, such as burnt or earthy notes.

Abstract: A system and method for manufacturing low and non-fat sour cream products is provided. The system may utilize a separation technique to separate liquid whey in cultured milk or fat free milk from the solid matter resulting in light or fat free sour cream. The resulting sour cream has the consistency of sour cream without utilizing additional thickening and emulsifying ingredients. The separation can be accomplished with a plurality of separation techniques including centrifuge, reverse osmosis, ceramic centrifuge and the like.

Abstract: A bacterial strain of human origin belonging to the species Bifidobacterium animalis identified as PTA-9175 which produces between 120 ng/ml to 398 ng/ml of folic acid and which can be used as a probiotic in food compositions. The Bifidobacterium animalis strain is deposited with the American Type Culture Collection (ATCC) in the United States of America, under the Budapest Treaty, dated on Apr. 23, 2008, and respectively identified with the ATCC deposit designation number for patent as PTA-9175.

Abstract: A process for delivering to a retail location freshly prepared ‘Grade A’ yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cooled sterilized milk with a yogurt culture with low growth at 4° C. to 10° C. forming yogurt mixture fills and seals yogurt containers. Alternatively, the cold milk is separated from any yogurt or kefir culture in the yogurt container by a separation portion. The yogurt containers are then shipped cold to retail locations. The retail location stores yogurt containers at low temperature prior to incubation. When needed, the yogurt container is shaken to mix milk and separated yogurt or kefir culture. The yogurt containers are transferred to incubation oven for appropriate time to set yogurt or kefir, which is then refrigerated for sale to customers.

Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1.

Abstract: The invention relates to the use of mutants of L. casei having at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPr, for the preparation of a food product. The use of said mutants allows for instance to impart to said food products an improved texture and flavor, and/or a higher content in aroma compounds.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

Abstract: This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.

Abstract: The present invention relates to a method for the preparation of a fermented milk product comprising Bifidobacteria in combination with lactic acid bacteria of the species Lactococcus lactis, Sterptococcus thermophilus, and/or Lactobacillus bulgaricus. The problem to be solved is to provide a method to improve growth of Bifidobacteria population in milk during the fermentation process for making fermented milk products (e.g. a yogurt) in order to obtain a high cell count of Bifidobacteria in the final product.

Abstract: To provide a bacterium belonging to the genus Bifidobacterium which is excellent in a survival ability in the gastrointestinal tract, has an effect of inhibiting the cholesterol absorption in the intestinal tract, and is excellent in lipid metabolism ameliorating effects including decreasing the blood cholesterol level and the like, and shows a high survival rate after storage, and a cholesterol absorption inhibitor using the same. The invention provides a cholesterol absorption inhibitor containing, as an active ingredient, at least one microorganism selected from Bifidobacterium animalis subsp. animalis YIT 10394, Bifidobacterium animalis subsp. lactis JCM 1253, Bifidobacterium animalis subsp. lactis JCM 7117, and Bifidobacterium pseudolongum subsp. globosum.

Abstract: Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provides vectors containing a nucleic acid molecule of the invention and cells into which the vectors have been introduced. Methods for producing the polypeptides and methods of use for the polypeptides of the invention are further disclosed.

Abstract: A probiotic composition comprising a Bifidobacterium strain which has DNA sequence homology of greater than 40% to Bifidobacterium GC56, wherein Bifidobacterium GC56 was deposited at the Collection Nationale de Cultures de Micro-organismes (CNCM, Institut Pasteur) on 9 Dec. 2004 with accession number CNCM 1-3342.

Abstract: Provided is a process for producing fermented milk which makes it possible to effectively prevent increases in acidity in the fermented milk during transportation and storage, and also makes it possible to produce fermented milk with a good flavour. Bacteriocin-producing lactic acid bacteria and/or a culture or fermentation product thereof are/is added to a yoghurt mix. The bacteriocin-producing lactic acid bacteria are then killed. Lactic acid bacteria different from the bacteriocin-producing lactic acid bacteria are then added as a starter. It is thus possible to incorporate bacteriocin in yoghurt without directly adding bacteriocin. Since the bacteriocin-producing lactic acid bacteria are killed, intensification of the flavour of cheese, for example, can be prevented, and it is possible to produce fermented milk with a good flavour.

Abstract: A device for the continuous dosage of frozen starter cultures into a liquid fermentation medium is provided. The device comprises a fermentation unit and a container for the thawing of the starter cultures. It further comprises means of retaining the frozen cultures inside the thawing container while allowing the culture in liquid form to feed into a circuit for continuously feeding the fermentation medium to be inoculated. Furthermore, a method of dosing a frozen inoculant into a liquid fermentation medium is also described.

Abstract: Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.

Abstract: A process for preparing a dairy fermentation product comprises inoculating lactic acid bacteria into a dairy base composition and initiating fermentation. Electrodes are placed in direct contact to the inoculated dairy base composition, and electric pulses are created, whereby pores are formed in the lactic acid bacteria so that molecules in the dairy base composition gain entry into the lactic acid bacteria.

Abstract: The invention relates to the use of L. casei ssp. paracasei for imparting antifungal properties to a fermented dairy product, and particularly for inhibiting the growth of moulds of the Ascomycetes class in said product.

Abstract: The present invention relates to a process to produce the tripeptide IPP and/or the tripeptide VPP which comprises using a protein as starting material, whereby the protein is subjected to a fermentation step using a suitable lactic acid bacterium or a Bifidobacterium and to an enzyme incubation step using a proline-specific endoprotease or a proline specific oligopeptidase.

Abstract: Method of preventing bacteriophage infection of bacterial cultures comprising modified strains, wherein the cultures are completely resistant to bacteriophage attack and have retained their capability of being metabolically active. The method is useful in the manufacturing of food products, feed products or useful metabolite products.

Abstract: The method for increasing lactose tolerance in subjects exhibiting lactose intolerance symptoms implements a protocol where the subjects ingest a gradually increasing amount of lactose containing product over a six week period. At various points during the six week period the subject ingests the lactose containing product once a day and then twice a day. The lactose containing product can be in liquid form, such as for example, milk, and is preferably in a powder form which is taken either by ingesting capsules having the lactose powder or in a granular form mixed with water or other non-lactose containing liquid. At the end of the six week period, the subject's tolerance for lactose containing products is substantially increased, with the potential of eliminating the subject's lactose intolerant behavior indefinitely.

Abstract: The present invention provides lactic acid bacterial cultures. In some particularly preferred embodiments, the present invention provides cultures comprising lactic acid bacteria, a dairy substrate (e.g., milk or cream), at least one formate source, and at least one purine source. In some further embodiments, the cultures comprise exogenous lactase enzyme. The present invention also provides cultures of cells comprising the culture medium and lactic acid bacteria. The present invention further provides starter compositions (i.e., starter cultures) for starting the culture. In some embodiments, the compositions of the present invention find use in the production of fermented milk products (e.g., yogurt, cheese and/or fermented milk beverages).

Abstract: A yoghurt or a yoghurt drink is prepared by a method comprising: (a) providing a casein source that has been treated to remove a proportion of its divalent cations including at least a proportion of its calcium ions; (b) mixing the calcium-depleted casein source with one or more other ingredients to form a yoghurt milk, if required; (c) dispersing a substantially insoluble calcium source in the yoghurt milk; (d) heat treating the yoghurt milk; and (e) acidifying the mixture to a pH that causes gelling of the yoghurt milk. Step (c) is carried out at any time before gelling for set yoghurt and stirred yoghurt and the final packaging of drinking yoghurts.

Abstract: The present invention provides methods and compositions related to modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some preferred embodiments, the present invention provides compositions and methods for the use of one or more cas genes or proteins for modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some embodiments, the present invention provides methods and compositions that find use in the development and use of strain combinations and starter culture rotations. In additional embodiments, the present invention provides methods for labelling and/or identifying bacteria. In some preferred embodiments, the present invention provides methods for the use of CRISPR loci to determine the potential virulence of a phage against a cell and the use of CRISPR-cas to modulate the genetic sequence of a phage for increased virulence level.

Abstract: Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and feed products. Starter cultures of the invention include culture of lactic acid bacteria, e.g. Lactococcus species.

Abstract: The present invention provides a method for producing fermented milk, the method employing a lactic acid bacterium capable of improving proliferative properties of Bifidobacterium, and a fermented milk prepared by the production method. Specifically, the present invention provides a method for producing a fermented milk, including fermenting a fermentation base using both Lactococcus lactis strain having cell wall-enveloped proteinase, PrtP, and bacteria belonging to a genus Bifidobacterium, and a fermented milk prepared by the production method.

Abstract: An acidic lactic acid bacteria beverage having a favorable flavor and an improved survival rate for bifidobacteria. The acidic lactic acid bacteria beverage of the present invention includes bifidobacteria and inulin, wherein the inulin is not fermented by the bifidobacteria. The inulin content is preferably within a range from 1 to 10% by mass, and the pH of the acidic lactic acid bacteria beverage is preferably within a range from 4.1 to 4.8.

Abstract: The present invention provides a bacterium belonging to the genus Bifidobacterium, which can exhibit a high viability in the storage under agitation and can produce a fermented food containing a large number of viable bacterial count. The present invention further provides a fermented food, which contains the bacterium belonging to the genus Bifidobacterium and exhibits various physiological effects such as inhibitory action against harmful intestinal bacteria and intestinal function controlling effects. The present invention further provides a bacterium belonging to the genus Bifidobacterium having a rate of viability of 30% or more, when the bacterium is stored in the aerobic condition under agitation at 10° C. for 14 days after culturing in a medium containing milk as a main ingredient until obtaining a viable count of 1×108 cfu/ml or more, and fermented food using the same.

Abstract: The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reducing the cholesterol content and/or for eliminating or reducing creaming of the UHT milk for reducing the cholesterol content in the UHT milk. A method of producing UHT milk, wherein method comprises admixing a lipid acyltransferase and milk (including a step of processing the milk to make it a UHT milk). Preferably said lipid acyltranferase is a polypeptide having lipid acyltransferase activity which polypeptide is obtained by expression of the nucleotide sequence shown as SEQ ID No. 49 or a nucleotide sequence which as has 70% or more identity therewith; and/or is obtained by expression of a nucleic acid which hybridises under medium stringency conditions to a nucleic probe comprising the nucleotide sequence shown as SEQ ID No.

Abstract: The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.

Abstract: Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.

Abstract: The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages.

Abstract: A method for the preparation of a fermented milk product comprising Bifidobacteria and Streptococcus thermophilus bacteria, wherein the Streptococcus thermophilus bacteria improve the growth of the Bifidobacteria during the fermentation.

Abstract: Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.

Abstract: This invention relates to lactic fermenting products of ginseng obtained by fermentation of ginseng using lactic acid bacteria, yoghurt containing said lactic fermenting products of ginseng, and lactic acid bacteria used in the preparation of said lactic fermenting products of ginseng.

Abstract: An electrically heated water kettle comprises a vessel for holding a liquid for extraction of tea, coffee or other food material. The vessel includes a partially open immersible container sized to allow the passage of water between the walls of the vessel. The container is capable of holding the material while an opening in the container allows the entrance of water into the container upon immersion of the container in the water. The heated kettle incorporates structure to hold the container out of the water until the water reaches an appropriate extraction temperature and to immerse or withdraw the container into or from the water as is necessary to accomplish the extraction.

Abstract: The invention provides a method for producing a fermented milk that conveniently gives excellent taste and flavor or functionalities, such as antihypertensive effect, to fermented food and beverages. The method enables effective production of particular peptides having useful functions, such as antihypertensive effect, in the resulting fermented milk. The invention also provides fermented milk food and beverages utilizing the fermented milk, which have excellent taste and flavor and even functionality. The present method includes the steps of (A) enzymatically digesting animal milk casein with protease (1) containing particular proteases such as papain, and (B) fermenting animal milk casein or the like with lactic acid bacteria, to thereby produce VPP, IPP, and YP in the resulting fermented milk. The fermented milk food and beverages of the present invention contain the fermented milk obtained by the present method or a concentrate thereof, and VPP, IPP, and YP at or over particular contents.

Abstract: The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink.

Abstract: A method for preparing a yoghurt is provided. The method comprises (a) preparing a calcium-depleted milk composition comprising either (i) calcium-depleting a starting milk composition, or (ii) including within a starting milk composition a calcium-depleted milk ingredient selected from milk, fat standardised milk, skim milk, or milk concentrate; and (b) acidifying the calcium-depleted milk composition with chemical acidification or lactic acid producing bacteria, to prepare a yoghurt, wherein the calcium depletion is by contacting the milk composition or ingredient with a cation exchanger to replace calcium in the composition or ingredient with sodium or potassium.

Abstract: Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and feed products. Starter cultures of the invention include culture of lactic acid bacteria, e.g. Lactococcus species.

Abstract: The object of the invention is a process for preparing a functional dairy dessert characterized in that cooked cereal grist prepared with fermented milk is added to fresh fermented cheese, and if desired, the obtained mass is coated.

Abstract: The present invention provides a Leuconostoc bacterial strain for use in the diary industry to prevent the growth of pathogenic micro-organisms and thereby ensure the quality and safety of milk products produced by fermentation, including cheese, yoghurt, sour cream, buttermilk and kefir products. The Leuconostoc bacterial strain of the invention is a recombinant Leuconostoc carnosum strain, characterised by a lactose-positive phenotype with the ability to utilise lactose as sole carbon source. The invention provides a starter culture comprising the lactose-positive Leuconostoc carnosum of the invention for use in the manufacture of milk products, and milk products prepared with said Leuconostoc strain or said starter culture.

Abstract: These dairy products such as ice creams and cream puffs even if made of milk ingredient contain no glucide, preferably with no fat, so that it is an effective dairy products to prevent fatness, high blood sugar level and hypercholesterolemia. The inventive method comprises a step of decomposing milk sugar in the milk ingredient solution and a step of removing monosaccharide came from milk sugar by fermentation. In the fermentation, addition of organic acid can avoid flocculating of monosaccharide with milk protein in order to promote the fermentation.

Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Abstract: The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C.

Abstract: The present invention relates to a method, called Mofinazione process, for preparing a milk intended for milk-dairy applications, the milk obtained with said method and the uses thereof. Said method includes an opportune heat treatment of the milk, followed by a pre-maturation concerning the addition and the development within said milk of opportune bacterial strains selected for this purpose, in particular strains with a probiotic valence.

Abstract: Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.

Abstract: The invention provides a process of preparing fermented milk beverage keeping high viable cell count at ambient temperature. The process includes the steps of adding regular yoghurt lactobacillus into milk for fermentation, fermenting until pH value to 3.8-4.8, diluting, mixing and sterilizing with conventional method, adding concentrated culture, concentrated frozen culture or freeze dried culture containing Lactobacillus rhamnosus ATCC 53103 into mixed milk beverage at aseptic condition. According to various pH value of finished product, it can be stored at ambient temperature for 1-6 months, and the viable cell count will not be less than 105 cfu/ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage produced by conventional process. Thereby the defect that fermented milk beverage has short shelf life and low viable cell count at ambient temperature is overcome efficiently.