A microbial composition for natural milk flavoring substances and its application

Abstract

This invention relates to the field of food processing technology, and in particular to a microbial composition for using natural milk-derived flavor enhancers and its application. The microbial composition for using natural milk-derived flavor enhancers includes *Lactococcus cremoris* 914, *Lactococcus lactis* subsp. *Lactis* 954, and *Lactobacillus plantarum* S2; wherein the preservation number of *Lactococcus cremoris* 914 is CCTCC NO:2023903, and the preservation number of *Lactococcus lactis* subsp. *Lactis* 954 is CCTCC NO:2023904. The strains used in this invention were screened from homemade yak milk residue from herders in the Zhegu Grassland of Tibet and obtained through continuous selection, which can impart a natural, rich, and full milky aroma to dairy products, enriching the aroma layers of the products.