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US 2017/0360056 A1Published application
Flavor modulation by bio-processing using flavor 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 flavor 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.
Claims11
1:
- A method for the manufacture of a fermented milk product with at least a malty flavor and aroma, the method 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.
3 more elements
2:
- The method according to claim 1, wherein forming the amino acid supplemented milk source comprises the addition of at least one component selected from the group consisting of an amino acid, a protease and a peptidase to the milk source.
3:
- The method according to claim 1 comprising drying the fermented milk product and forming a powder.
4:
- The method according to claim 1 comprising concentrating the fermented milk product and forming a fermented milk product concentrate.
5:
- 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.
6:
- The method according to claim 1, wherein the amino acid is selected from the group consisting of L-phenylalanine, L-leucine, L-isoleucine, and L-valine.
7:
- The method according to claim 1, wherein the peptidase is an exo-peptidase.
8:
- The method according to claim 1, wherein the protease is an exo-protease.
9:
- The method according to claim 1 comprising an addition of at least one of a lipase enzyme and a lactase enzyme to the milk source.
10:
- The method according to claim 1 comprising adding a fermentation co-factor to the milk source.
11:
- A method for imparting at east a malty flavor and aroma to a milk source, the method comprising:
- adding a lactic acid bacteria Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to the milk source.