Flavour modulation by bio-processing using cream-flavour forming bacteria strains
A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) 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. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis 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.
1. A method for manufacture of a fermented milk product with at least a cream flavor and aroma, the method comprising:
providing a milk source;
adding to the milk source at least one lactic acid bacterium selected from the group consisting of a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) and a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a mixture; and
fermenting the mixture to manufacture a fermented milk product with at least a cream flavor and aroma, wherein the fermenting of the mixture comprises formation of 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione by the at least one lactic acid bacterium.
2. The method according to claim 1 comprising concentrating the fermented milk product to form a fermented milk product concentrate.
3. The method according to claim 1 comprising drying the fermented milk product to form a powder.
4. The method according to claim 1 , wherein the milk source is selected from the group consisting of full fat milk, skimmed milk, semi-skimmed milk, fresh milk, recombined milk, cream, buttermilk, whey, and milk containing vegetable fat.
5. The method according to claim 1 comprising adding at least one of a lipase enzyme or a lactase enzyme to the milk source.
6. The method according to claim 1 comprising adding a fermentation co-factor to the milk source.
7. The method according to claim 1 comprising adding citrate to the milk source to form a supplemented milk source.
8. The method according to claim 7 , wherein the citrate is added to the milk source in an amount of 0.01 to 5 wt. %.
9. The method according to claim 1 , wherein the cream flavor is a butter-cream flavor.
10. A method to impart at least a cream flavor and aroma to a milk source, the method comprising:
adding to a milk source at least one lactic acid bacterium to produce at least a cream flavor and aroma selected from the group consisting of a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) and a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405); and
fermenting the milk source with the at least one lactic acid bacterium, wherein the fermenting comprises formation of 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione by the at least one lactic acid bacterium.