Flavour modulation by bio-processing using cream-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 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.
Claims11
1:
- A method for the 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 bacteria 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 the fermented milk product.
2:
- The method according to claim 1 comprising concentrating the fermented milk product to form a fermented milk product concentrate.
3:
- The method according to claim 1 comprising drying the fermented milk product to form a powder.
4:
- The method according to claim 1, wherein the milk source is selected from the group consisting of full fat milk, skimmed milk, semi-skimmed milk, fresh milk, recombined milk, cream, buttermilk, whey, and milk containing vegetable fat.
5:
- The method according to claim 1 comprising adding at least one of a lipase enzyme or a lactase enzyme to the milk source.
6:
- The method according to claim 1 comprising adding a fermentation co-factor to the milk source.
7:
- The method according to claim 1 comprising adding citrate to the milk source to form a supplemented milk source.
8:
- The method according to claim 7, wherein the citrate is added to the milk source in an amount of 0.01 to 5 wt. %.
9:
- The method according to claim 1, wherein the fermented milk product comprises 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione.
10:
- The method according to claim 1, wherein the cream flavor is a butter-cream flavor.
11:
- A method to impart at least a cream flavor and aroma to a milk source, the method comprising 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).