Patent ID: 9648891
Date: 2017-05-16
CPC Classifications: A23C

Claim:
1. A process for the manufacture of a fermented dairy product, the process comprising: (a) subjecting a milk base to fermentation with a weakly post-acidifying bacterial starter culture until a desired pH value in the range of 4.0 to 5.0 is reached to produce a fermented dairy product; (b) maintaining the fermented dairy product at the fermentation temperature during a period of at least 30 hours after having reached the desired pH; and (c) packaging the fermented dairy product, wherein the weakly post-acidifying bacterial starter culture has a two-phase acidification profile, as determined by the continuous recordation of the pH as a function of time, in a milk base comprising 3.5% (w/w) fat, 3.72% (w/w) protein, 5.68% (w/w) lactose, 0.89% (w/w) ash and 13.79% (w/w) total solids at 38° C., the two phase acidification profile comprising an initial period lasting 8 to 24 hours of sigmoidal pH decrease down to a pH value of above 4.0, followed by a period of at least 30 hours in which the pH value does not fluctuate more than 0.3 unit and wherein the fermentation of the milk base by the starter culture is not stopped by exhaustion of a nutrient added to the milk base and wherein the process does not comprise a cooling step before packaging.