Process for making and flavorants from milk products and compositions containing same

A process for the manufacture of substances having the flavor character of baked goods or meat, which process comprises heating to temperatures between 90.degree. C. and 180.degree. C. for 15 minutes to 2 hours a liquid product obtained from a member selected from the group consisting of full cream milk, skim milk, whey, yoghurt and buttermilk, by enzymatic proteolysis and lactic acid fermentation, said enzymatic proteolysis having been carried out for a time sufficient to clarify an aqueous suspension of said liquid product, using proteolytically active enzymes (proteases) of vegetable, animal or microbial origin which are capable of clarifying aqueous suspensions of said milk products in less than 24 hours in weakly acid, neutral or weakly basic aqueous media at temperatures between 30.degree. and 60.degree. C, and said lactic acid fermentation having been carried out using bacteria of the genus Lactobacilli or Streptococci in aqueous medium in a temperature range between 30.degree. and 45.degree. C up to a final pH of ca. 4,5 of the aqueous medium, with the proviso that yoghurt is subjected only to enzymatic proteolysis.