1. A process for manufacturing a fermented dairy product comprising:
a. subjecting a milk base to fermentation with a starter comprising a weakly post-acidifying bacterial culture, until a desired pH value in a range of 4.0 and 5.0 is reached (end of fermentation);
b. optionally cooling a fermented milk base obtained in (a); and
c. packaging fermented dairy product,
wherein the pH value of the fermented dairy product does not fluctuate more than 0.3 pH unit upon storage from day 1 after end of fermentation until day 28 after end of fermentation; and wherein the weakly post-acidifying bacterial culture is defined as having a two-phase acidification profile, as determined by continuous recordation of pH as a function of time, in a Dutch milk composition comprising 1.5% (ww) fat, 3.6% (ww) protein, 4.6% (ww) carbohydrates and 2% RSM powder andor a Chinese milk composition comprising 2.9% (ww) protein, 3.6% (ww) fat, 4.7% (ww) carbohydrates at 42\xb0 C., comprising an initial period from inoculation to end of fermentation followed by a period at 30\xb0 C. from 1 to 40 days in which the pH value does not fluctuate more than 0.3 pH unit.
2. The process of claim 1, wherein the fermented dairy product is a yoghurt.
3. The process according to claim 1, wherein the starter comprises at least one weakly post-acidifying bacterial culture of the genus Streptococcus optionally a Streptococcus salivarius thermophilus strain.
4. The process according to claim 3, wherein the Streptococcus salivarius thermophilus strain is selected from the group consisting of CBS129457 and CBS 129458 deposited on 6 May 2011 at the Centraalbureau voor Schimmelcultures, Fungal Biodiversity Centre, Utrecht, The Netherlands.
5. The process according to claim 3, wherein the starter further comprises at least one Lactobacillus delbrueckii subsp bulgaricus strain.
6. The process according to claim 1, wherein the starter contains at least one Lactobacillus delbrueckii subsp bulgaricus and at least one Streptococcus salivarius thermophilus strain selected from the group consisting of CBS 129457, CBS 129458, deposited on 6 May 2011 at the Centraalbureau voor Schimmelcultures, Fungal Biodiversity Centre, Utrecht, The Netherlands.
7. The process according to claim 1, wherein the starter comprises an exopolysaccharide-producing bacterium strain.
8. The process according to claim 1, wherein desired pH value does not fluctuate during said period more than 0.3 pH unit, optionally not more than 0.2 pH unit.
9. The process according to claim 1, wherein fermentation temperature is in a range of from 30\xb0 C. to 45\xb0 C., optionally in a range of from 37\xb0 C. to 42\xb0 C.
10. The process according to preceding claim 1, wherein a desired pH value is in a range of from 4.0 to 4.7, optionally in range of from 4.3 to 4.5.
11. The process according to claim 1, wherein said milk base is from at least one mamma andor at least one plant source andor a mixture thereof, andor from a mammal selected from the group consisting of a cow, a sheep, moat, a buffalo, a camel, a llama, a mare, a deer, andor a combination thereof.
12. The process according to any of the preceding claim 1, wherein the fermented dairy product is a stirred yoghurt andor a drinking yoghurt.
13. A weakly post-acidifying bacterial culture having a two-phase acidification profile, as determined by continuous recordation of pH as a function of time, in a Dutch milk composition comprising 1.5% (ww) fat, 3.6% (ww) protein, 4.6% (ww) carbohydrates and 2% RSM powder andor a Chinese milk composition comprising 2.9% (ww) protein, 3.6% (ww) fat, 4.7% (ww) carbohydrates at 42\xb0 C., comprising an initial period from inoculation to end of fermentation followed by a period at 30\xb0 C. from 1 to 40 days in which pH value does not fluctuate more than 0.3 pH unit.
14. The bacterial culture according to claim 12, comprising at least one weakly post-acidifying bacterial culture of the genus Streptococcus optionally a Streptococcus salivarius thermophilus strain.
15. The bacterial culture according to claim 13, wherein said Streptococcus salivarius thermophilus strain is selected from the group consisting of CBS129457 and CBS129458 deposited on 6 May 2011 at the Centraalbureau voor Schimmelcultures, Fungal Biodiversity Centre, Utrecht, The Netherlands.
16. A weakly post-acidifying bacterial culture as defined in claim 13, capable of being used in a process for producing a fermented dairy product.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. An oscillation circuit comprising:
an output current mirror;
a P-N complementary current mirror having the same structure as the output current mirror but having current that is only 1k times the current of the output current mirror, wherein k is greater than 1;
a P-type current mirror connected to the P-N complementary current mirror, the P-type current mirror having current that is m times the current of the P-N complementary current mirror, wherein m is greater than 1; and
an N-type current mirror having one end connected to the P-type current mirror and another end connected to the output current mirror, the N-type current mirror having current that is n times the current of the P-type current mirror, wherein
m
\xd7
n
k
\u2265
1
,
and n is greater than 1.
2. The oscillation circuit of claim 1, wherein the P-type current mirror and the N-type current mirror are manufactured in a long-channel device.
3. The oscillation circuit of claim 1, further comprising an oscillation current generating stage without an exterior resistor connected to the P-N complementary current mirror.
4. The oscillation circuit of claim 3, which is manufactured in a single chip, excluding an exterior capacitor therein.
5. The oscillation circuit of claim 1, wherein the effect of temperature variation upon frequency after adjustment of
m
\xd7
n
k
\u2265
1
is limited to a range of \xb12%.
6. A method for using an oscillation circuit, the oscillation circuit having an output current mirror as an output stage, the method comprising the steps of:
generating a base current from a circuit having the same structure as the output current mirror but a smaller scale, wherein the base current is only 1k times the current of the output current mirror, and k is greater than 1;
amplifying the base current by m times, wherein m is greater than 1;
reamplifying the base current by n times, wherein n is greater than 1; and
outputting the result to the output current mirror, wherein
m
\xd7
n
k
\u2265
1.
7. The method of claim 6, wherein the effect of temperature variation upon frequency after adjustment of
m
\xd7
n
k
\u2265
1
is limited to a range of \xb12%.
8. The method of claim 6, wherein the oscillation circuit is manufactured in a single chip, excluding an exterior capacitor and resistor therein.
9. The method of claim 7, wherein the effect of temperature variation upon frequency after adjustment of
m
\xd7
n
k
\u2265
1
is limited to one-fourth of that of the process variation between SS corner and FF corner of the oscillation circuit.