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Flavour modulation by bio-rocessing using cream-flavour forming bacteria strains
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A creamy flavor and aroma technology, applied in the direction of bacteria, bacteria, microorganisms, etc. used in food preparation
Active Publication Date: 2013-08-21
SOC DES PROD NESTLE SA
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[0017] Additionally, consumers have a negative perception of artificial additives
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[0055] Lactococcus lactis subsp. lactis (CNCM No.I-4404) in the ampoule was revived with 1ml of reconstituted milk under aseptic conditions, transferred into a sterile glass tube containing 9ml of reconstituted milk, and under aerobic conditions Incubate at 30°C for 24 hours in the dark.
[0056] The bacteria were then kept at 6°C for two weeks and subsequently inoculated into the culture at 0.5% ((v / v) 0.05 / 10 ml medium).
[0057] The culture was M17x (M17 Terzaghi Bouillon, Merck 1.15029 and 5 g / l glucose (Merck 8342)). After the growth period (3 days), the flasks were stored at 6°C to allow for the formation of revived lactic acid bacteria.
[0058] Alternatively, the culture may be skim milk.
[0079] Lactococcus lactis subsp. lactis (CNCM No.I-4405) in the ampoule was revived with 1ml of reconstituted milk under sterile conditions, transferred into a sterile glass tube containing 9ml of reconstituted milk, and under aerobic conditions Incubate at 30°C for 24 hours in the dark.
[0080] The bacteria were then kept at 6°C for two weeks and subsequently inoculated into the culture at 0.5% ((v / v) 0.05 / 10 ml medium).
[0081] The culture was M17x (M17 Terzaghi Bouillon, Merck 1.15029 and 5 g / l glucose (Merck 8342)). After the growth period (3 days), the flasks were kept at 6 °C to allow for the formation of revived lactic acid bacteria.
[0082] Alternatively, the culture may be skim milk.
[0083] B-Supplement milk source with trisodium citrate
[0084] A 100 mM trisodium citrate aqueous solution was prepared. The trisodium citrate solution was filtered through a pore size of 0.45 μm (Schleicher & Schuell, Whatmann, F...
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Abstract
The fermentation of a milk source with lactococcus lactis diacetylactis(CNCM No. I-4404 ) or a lactococcus lactis diacetylactis (CNCM No. I-4405) is used to form a fermented milk product. The fermented milk product has at least a cream flavour 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. The use of the lactococcus lactis diacetylactis (CNCM No. I-4404 ) or a lactococcus lactis subsp diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3, 4-dihydroxy-3, 4-dimethyl-2,5-hexanedione, is provided.
Description
technical field [0001] The present invention relates to the production of flavor and aroma in milk-based products. Bacterial strains are used during the fermentation of milk sources to achieve flavor and aroma development in milk-based products. Background technique [0002] Fermentation is the use of bacterial strains to convert sugars into organic acids or other compounds. [0003] Fermented milk products are major consumer goods. Fermented milk products may be, for example, cheese, buttermilk and yoghurt. Fermented milk products are prepared by fermenting a milk source. [0004] Milk sources such as milk contain the sugarlactose. In the process of fermenting milk sources, bacterial strains ferment the sugarlactose to produce lactic acid. During the preparation of fermented milk products, the production of lactic acid leads to acidification of the milk source. During the fermentation of the milk source, other reactions can take place between other substances presen...
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