PRODUCTION OF FERMENTED MILK FLAVOR HAVING MILKY TASTE AND GOOD BODY

摘要

PURPOSE:To obtain a fermented milk flavor having excellent milky taste and good body by blending fresh cream or butter with skimmilk powder and water to give a substrate having a specific composition and treating the substrate with, lipase, protease and lactic acid bacteria. CONSTITUTION:Fresh cream or butter is blended with skimmilk powder and water to give a substrate comprising 30-40% milk fat, 2-4% protein and 0.2-1.0% salt, which is treated with lipase, protease and lactic acid bacteria to give the objective fermented milk flavor. Inoculation of lactic acid bacteria may be carried out simultaneously with addition of lipase and protease at the beginning of the reaction and if time for fermentation with lactic acid bacteria is =40 hours, time for addition and inoculation of lipase, protease and lactic acid bacteria may be different, respectively. By adding a small amount of this fermented milk flavor to various kinds of foods (e.g. fats and oils such as butter, margarine or cheese shortening, foods and drinks, frozen foods, dressings, cakes, creams, etc.), a taste thereof can be enriched or improved.