Flavour modulation by bio-processing using cream-flavour forming bacteria strains
AssigneeSociete des Produits Nestle S.A.
InventorMarcel Braun
Life of this patent
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Abstract
A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione.
Claims10
A method for manufacture of a fermented milk product with at least a cream flavor and aroma, the method comprising:
- providing a milk source;
- adding to the milk source at least one lactic acid bacterium selected from the group consisting of a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) and a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a mixture;
- and
- fermenting the mixture to manufacture a fermented milk product with at least a cream flavor and aroma, wherein the fermenting of the mixture comprises formation of 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione by the at least one lactic acid bacterium.
A method to impart at least a cream flavor and aroma to a milk source, the method comprising:
- adding to a milk source at least one lactic acid bacterium to produce at least a cream flavor and aroma selected from the group consisting of a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) and a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405);
- and
- fermenting the milk source with the at least one lactic acid bacterium, wherein the fermenting comprises formation of 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione by the at least one lactic acid bacterium.
Dependencies are inferred from the claim text.