Flavour modulation by bio-processing using flavour forming bacteria strains
AssigneeNestec S.A.
InventorMarcel Braun
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Abstract
A fermentation of a milk source with Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to form a fermented milk product. The fermented milk product has a 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.
Claims15
A method for the manufacture of a fermented milk product with at least a malty flavour and aroma comprising:
- providing a milk source, forming an amino acid supplemented milk source,
- adding to the amino acid supplemented milk source a Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to form a mixture;
- and
- fermenting the mixture to produce the fermented milk product.
A food product comprising a lactic acid bacterium Lactococcus lactis subsp. lactis biovar diacetylactis and any one of 2-methylpropanal, 2/3-methylbutanal, phenylacetaldehyde and 2/3-methylbutanol.
A method for imparting at least a malty flavor and aroma to a milk source comprising adding a lactic acid bacteria Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to the milk source.
Dependencies are inferred from the claim text.