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FLAVOUR MODULATION BY FERMENTING A MILK SOURCE FOR MULTI-FLAVOUR FORMATION WITH A COCKTAIL OF BACTERIA STRAINS
FLAVOUR MODULATION BY FERMENTING A MILK SOURCE FOR MULTI-FLAVOUR FORMATION WITH A COCKTAIL OF BACTERIA STRAINS
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机译:通过发酵乳汁源发酵带有细菌菌株的多风味形成物进行风味调制
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摘要
A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.
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