The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.

Provided is a strain CCFM8631 of Lactobacillus reuteri and use thereof. The strain CCFM8631 of Lactobacillus reuteri can significantly increase neurotransmitter 5-hydroxytryptamine level in peripheral blood, recover the hormone levels, for example testosterone and so on in peripheral blood of rat, normalize abnormal abundances of Blautia genus and Turicibacter genus, Oscillospira genus and Bifidobacterium genus in intestinal flora of rat affected by high-fat high-starch diet, show good tolerance to simulated gastrointestinal fluid and quickly colonize in intestinal, significantly improve pathological damages of tissues such as liver, duodenum and so on, and increase triglyceride and total cholesterol levels in serum and oral glucose tolerance of rat with metabolic syndrome caused by high-fat high-starch diet. The strain CCFM8631 of Lactobacillus reuteri can be used for preventing, relieving or treating metabolic disorder, such as metabolic syndrome, irritable bowel syndrome and mental diseases related to metabolic syndrome such as anxiety, depression and so on.

A liquid or dried granulated milk clotting aspartic protease enzyme composition and process for isolating a milk clotting aspartic protease enzyme of interest.

A liquid or dried granulated milk clotting aspartic protease enzyme composition and process for isolating a milk clotting aspartic protease enzyme of interest.

The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.

The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can be obtained by means of a production method comprising a cooling step in air for cooling a sheet of mozzarella cheese.

The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a second dairy liquid; (iv) acidifying the second dairy liquid with citric acid to form a second acidified dairy liquid; (v) combining the first acidified dairy liquid and the second acidified dairy liquid to form a cream cheese.

The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a second dairy liquid; (iv) acidifying the second dairy liquid with citric acid to form a second acidified dairy liquid; (v) combining the first acidified dairy liquid and the second acidified dairy liquid to form a cream cheese.

The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products.

The disclosure discloses Lactococcus lactis subsp. lactis CCFM1018 and application thereof in preparation of food and medicine for excreting a plasticizer, and belongs to the technical field of microorganisms. The Lactococcus lactis subsp. lactis CCFM1018 not only is significantly better than the intestinal resident bacteria Escherichia coli and Enterococcus faecalis in terms of the effect of promoting the excretion of DEHP and MEHP, but also is better than the commercial strain Lactobacillus rhamnosus LGG. Therefore, the Lactococcus lactis subsp. lactis CCFM1018 of the disclosure can be used as an effective means to prevent and alleviate body damage caused by DEHP and MEHP, and does not have toxic or side effects of drugs. Lactococcus lactis subsp. lactis CCFM1018 can be used to prepare pharmaceutical compositions and fermented food for alleviating and preventing the toxicity of DEHP and metabolites thereof, and has a very broad application prospect.