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La presente se refiere a una composición apropiada para preparar un producto lácteo que comprende al menos un cultivo iniciador y una cepa de Lactobacillus rhamnosus capaz de impartir al producto lácteo un sabor cremoso mejorado sin afectar negativamente la reología, el tiempo de fermentación o la posacidificación del producto lácteo. La presente se refiere, además, a procedimientos para preparar un producto lácteo, tal como un yogur o queso bajo en grasa, que tiene un alto contenido de diacetilo. Una cepa de Lactobacillus rhamnosus útil para preparar dicho producto lácteo también es parte de la presente.The present refers to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting an improved creamy flavor to the dairy product without adversely affecting the rheology, fermentation time or post-acidification of the dairy product. The present further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which is high in diacetyl. A Lactobacillus rhamnosus strain useful for preparing said dairy product is also part of the present.
ARP180103293A2018-11-122018-11-12
LACTOBACILLUS RHAMNOSUS WITH HIGHER PRODUCTION OF DIACETYL
AR114991A1
(en)
Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probioti _/ strain.
THE CONSORTIUM OF PROBIOTIC STRAINS of Lactobacillus rhamnosus and Lactobacillus plantarum FOR THE PRODUCTION OF A BACTERIAL PREPARATION AND FORMATION OF DIRECT APPLICATION FOR THE PRODUCTION OF FERMENTED MILK AND FERMENTED BEAM