Flavour modulation by bio-processing using cream-flavour forming bacteria strains

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.

1 . A lactic acid bacterium,  Lactococcus lactis  subsp.  lactis diacetylactis  (CNCM No. I-4404). 
     
     
         2 . A lactic acid bacterium,  Lactococcus lactis  subsp.  lactis diacetylactis  (CNCM No. I-4405). 
     
     
         3 . A method for the manufacture of a fermented milk product with at least a cream flavor and aroma comprising:
 providing a milk source;   adding to the milk source a bacteria 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 the fermented milk product.   
     
     
         4 . The method according to  claim 3  comprising concentrating the fermented milk product and forming a fermented milk product concentrate. 
     
     
         5 . The method according to  claim 3  comprising drying the fermented milk product forming a powder. 
     
     
         6 . The method according to  claim 3 , 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. 
     
     
         7 . The method according to  claim 3  comprising the addition of at least one of a lipase enzyme and a lactase enzyme to the milk source. 
     
     
         8 . The method according to  claim 3  comprising adding a fermentation co-factor to the milk source. 
     
     
         9 . The method according to  claim 3 , wherein citrate, is added to the milk source in an amount of 0.01 to 5 wt %. 
     
     
         10 . A fermented milk product with at least a cream flavor and aroma obtainable by a method for the manufacture of a fermented milk product with at least a cream flavor and aroma comprising:
 providing a milk source;   adding to the milk source a bacteria 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 the fermented milk product.   
     
     
         11 . A product for consumption by a mammal comprising the fermented milk product of  claim 10 . 
     
     
         12 . A food product comprising a 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) and at least one component selected from the group consisting of diacetyl, acetoin and 4-dihydroxy-3,4-dimethyl-2,5-hexanedione. 
     
     
         13 . A culture comprising 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). 
     
     
         14 . A method to impart at least a cream flavor and aroma to a milk source comprising adding to the milk source lactic acid bacterium,  Lactococcus lactis  subsp.  Lactis diacetylactis  (CNCM No. I-4404) or a  Lactococcus lactis  subsp.  Lactis diacetylactis  (CNCM No. I-4405). 
     
     
         15 . A method for the manufacture of 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione comprising using a lactic acid bacterium,  Lactococcus lactis  subsp.  lactis diacetylactis (CNCM No. I-4404) or a  Lactococcus lactis  subsp.  lactis diacetylactis  (CNCM No. I-4405) in the manufacturing process. 
     
     
         16 . A method according to  claim 3  comprising the step of adding citrate to the milk source to form a supplemented milk source.