Method for preparing cheeses with improved aroma
AssigneeDupont Nutrition Biosciences Aps
InventorsElise Manoury, Véronique Laffitte
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Abstract
The present invention provides a method for preparing fermented milk products, especially cheeses such as foil-ripened cheeses, wherein said cheeses have a sulphur aroma.
Claims20
1-2. (canceled)
A method for producing volatile sulphur compounds in fermented milk products, comprising the step of inoculating milk with at least one strain of Lactobacillus sakei.
A method for making a fermented milk product having a sulphur aroma comprising the step of inoculating milk with at least one strain of Lactobacillus sakei.
(canceled)
(canceled)
A fermented milk product, preferably cheese, preferably a semi-hard cheese, even more preferably a semi-hard, foil-ripened cheese, comprising at least one strain of Lactobacillus sakei.
A bacterial composition comprising at least one strain of Lactobacillus sakei and at least one other strain selected from the group consisting of:
- a strain of Staphylococcus vitulinus, preferably the strain Staphylococcus vitulinus deposited at the CNCM by Danisco France SAS on 25 Apr. 2007 under the number CNCM I-3751,
- a strain of Brevibacterium, such as a strain Brevibacterium casei, Brevibacterium linens or Brevibacterium aurantiacum
Dependencies are inferred from the claim text.