The present invention relates to novel sucrose negative (Suc−) Streptococcus thermophilus strains, compositions comprising said strains, uses thereof, methods for obtaining such strains and methods for the preparation of fermented food products using such compositions.

The present invention relates to a Streptococcus thermophilus strain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein.

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.

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and diary products fermented with the starter culture.

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.

Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

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.