Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacterial strains

US10299489B2 · kind B2 · utility

Assignee

• NESTEC S.A. · CH

Inventor

• Marcel Braun · Konolfingen, CH

Key dates

• Filing date: Dec 20, 2011
• Grant date: May 28, 2019
• Expiry date: Dec 20, 2031

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12R2001/46
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.