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filingDate 1997-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f9364b4123818e14628b06353df113f
publicationDate 1999-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-0948262-A1
titleOfInvention Fermented milk product
abstract The invention concerns a method for making a fermented milk composition which consists in: pasteurising the milk at a temperature and for a duration such that its redox potential at 25 °C is brought down to a value less than 450 mvolt, adding agents for stabilising the milk redox, inoculating the milk with lactic bacteria, fermenting the milk until at least 106 cfu/ml and an Aw higher than 0.97 is obtained. The invention also concerns the use of milk having a redox potential at 25 °C less than 450 mvolt and containing agents stabilising this milk redox potential, for preparing a milk product fermented with lactic bacteria. The invention further concerns milk compositions packaged in a material permeable or semipermeable to oxygen, said compositions having a redox potential less than 450 mvolt and an Aw higher than 0.97, and at least 106 cfu/ml of probiotic lactic bacteria.
priorityDate 1996-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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