A packaged food product, comprising a tray having a base portion and a plurality of spaced-apart deformable cup portions each having an opening through the base portion; a cover covering the openings of the cup portions and removably attached to the base portion, the cover rendable at each opening; and one or more freezable food product contained in the cup portions such that, when frozen, the food product is dischargeable from the cup portions through the cover when force is applied to deform the cup portions.

The multiple embodiments described herein comprise the genome of a probiotic Bifidobacterium longum bifidobacteria strain and genes encoded by the genome. Various novel Bifidobacterium longum are described.

The present invention relates to compositions for use and formulation as weight management products and in particular fermented dairy foodstuffs. The compositions generally comprise two or more of the following components: a) a microbiome modifying component; b) a satiety modifying component; and c) a metabolic modifying 5 component and at least one of the following: d) Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099 microbial strains or mutant strains or fragments or fractions thereof; e) a combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus microbial strains which together, or individually, are capable of secreting polysaccharides having high levels of galactosamine 10 and no or low levels of rhamnose and glucuronic acid when grown on a dairy substrate; or f) polysaccharides formed of: i) 15-25% galactosamine; ii) 45-60% galactose; and iii) 20-30% glucose. The compositions may also be useful in the management or treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease.

A method is provided for the production of pasta with yogurt. Pasta made with yogurt can be prepared using dry yogurt powder or prepared yogurt. Such pastas are produced by carefully mixing the ingredients, extruding or pressing the mixture, then drying the formed pasta shapes at temperatures from about 130 degree F to about 200 degree F and at a low relative humidity sufficient to control the drying rate to a final moisture content of about 10 to 13 weight percent, wherein the pasta has, after processing and subsequent cooking, good color, texture, integrity and flavor.

A process for the manufacture of a fermented dairy product comprising (a) subjecting a milk base to fermentation with a starter comprising of a weakly post-acidifying bacterial culture, until a desired pH value in the range of 4.0 and 5.0 is reached (end of fermentation), (b) optionally cooling the fermented milk base obtained in step (a); and (c) packaging the fermented dairy product.

An isolated Lactobacillus mucosae (DPC6426) strain deposited with the National Collection of Industrial and Marine Bacteria Limited (NCIMB) on 27 Jul. 2012 under NCIMB Deposit Accession No. 42015.

The present disclosure relates to aerated strained fermented dairy compositions and processes for making aerated strained fermented dairy compositions. In particular, an aerated strained fermented dairy composition is disclosed that includes a strained fermented dairy ingredient, gelatin, and an emulsifier composition, where the aerated strained fermented dairy composition has a lower density than the strained fermented dairy ingredient.

The present disclosure relates to aerated strained fermented dairy compositions and processes for making aerated strained fermented dairy compositions. In particular, an aerated strained fermented dairy composition is disclosed that includes a strained fermented dairy ingredient, gelatin, and an emulsifier composition, where the aerated strained fermented dairy composition has a lower density than the strained fermented dairy ingredient.

Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ( )}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.

Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps: a) placing a milk-based mixture in a container (3); b) subjecting the basic mixture to a heating thermal treatment; c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ( )}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time; d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.