MODULATION OF TASTE AND AROMA VIA OF BIOTECHNOLOGY WITH USE OF BACTERIAL STRAINS, WHICH ENSURE TASTE AND AROMA

摘要

1. A method for producing a fermented milk product with at, least malt flavor and aroma, comprising: - providing a dairy source; - obtaining a milk source with the addition of amino acids, - the addition of a milk source with amino acids Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM №I-1962) to obtain a mixture; u fermentation mixture to obtain a fermented milk produkta.2. The method of claim 1, wherein the obtaining milk source with added amino acids comprises at least one of adding at least one amino acid, adding a protease or peptidase to the milk adding istochniku.3. A method according to claim 1 or 2, further comprising drying the fermented milk product and obtaining poroshka.4. A method according to claim 1 or 2, further comprising concentrating the fermented milk product, and obtaining a cultured dairy concentrate produkta.5. A method according to claim 1 or 2, wherein the dairy source is selected at least from whole milk, skimmed milk, semi-skimmed milk, fresh milk, recombined milk, cream, buttermilk, whey and milk containing vegetable zhir.6. A method according to claim 1, wherein at least one amino acid selected from L-phenylalanine, L-leucine, L-isoleucine, L-valina.7. A method according to claim 2, wherein the peptidase is ekzopeptidazoy.8. A method according to claim 2, wherein the protease is ekzoproteazoy.9. A method according to claim 1 or 2, further comprising adding at least one of the lipase enzyme and the enzyme lactase into milk istochnik.10. A method according to claim 1 or 2, further comprising adding a co-factor in milk fermentation istochnik.11. fermented