Processes for producing a nutritional supplement that contains sulforaphane, and supplements formed thereby. Such a process includes combining a cruciferous vegetable, for example, broccoli sprouts, with strains of Lactobacillus, Streptococcus and Bifidobacterium to form a mixture, causing the mixture to undergo lactic acid fermentation, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and then producing from the fermented mixture a supplement that can be ingested by an individual.

The invention relates to a food biopreservative composition comprising a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacteria; at least one heterofermentative lactic acid bacteria and an activating agent. The biopreservative composition inhibits the growth of pathogens such as Salmonella, E. coli, Staphylococcus aureus, Listena monocytogenes, Aspergillus niger and Aspergillus flavus and can prolong the shelf-life of processed and unprocessed food.

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.

The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product containing starch, (b) fermenting the dairy product after adding lactic acid bacteria 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 starch for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.

Provided is a method for manufacturing a fermented milk product, including sequentially performing a first step of mixing raw material milk and lactic acid bacteria to obtain a mixed liquid, and a second step of fermenting the mixed liquid, characterized by performing a step of adding a Paenibacillus-derived protease to the raw material milk and/or the mixed liquid (protease addition step) before the second step is completed. According to this manufacturing method, the hardness of the fermented milk product can be adjusted to a desired value while original smoothness of the fermented milk product is maintained.

Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4 C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45 F. The cultured dairy bar product is at a temperature at or below about 45 F. Processes for making the cultured dairy bar products are also described.

The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.

The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.

Provided is a cheese-like snack food that is capable of maintaining flavor for several weeks even in a state where a package is opened and has improved storage stability. The cheese-like snack food having improved storage stability can be provided by freeze-drying a soymilk preparation prepared by using soymilk as a raw material, adding an oil and fat, and starch to the soymilk, and adjusting pH to 6 or less.

The present disclosure relates to an immune-enhancing composition comprising Lactobacillus rhamnosus LM1019 and starter strains. An immune-enhancing composition comprising Lactobacillus rhamnosus LM1019 and starter strains according to the present disclosure has an excellent immune-enhancing effect by increasing the amount of nitric oxide (NO) produced and improving the TNF-? secretion ability. Also, since the immune-enhancing composition contains the starter strain, it can be used to produce fermented milk. Under the provisions of the Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedure, the Lactobacillus rhamnosus LM1019 strain was deposited with the international depositary authority: the Korean Culture Center of Microorganisms (KCCM) on Aug. 11, 2017, under the Accession Number: KCCM12308P.