Flavour modulation by bio-processing using cream-flavour forming bacteria strains
US10537116B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Jul 3, 2017 |
| Grant date | Jan 21, 2020 |
| Priority date | — |
| Expiry date | Jul 3, 2037 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12R2001/46
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.