FIELD: biotechnology.
SUBSTANCE: invention relates to biotechnology and food industry and provides a method of producing a fermented milk product with at least a malt flavour. Method includes: providing a milk source; producing a milk source, enriched with amino acid, at least one of L-phenylalanine, L-leucine, L-isoleucine, L-valine, adding to milk source, enriched with amino acid, Lactococcus lactis subsp. lactis biovar. diacetylactis (CNCM No. 1-1962) to obtain a mixture; and fermentation of mixture to produce a fermented milk product.
EFFECT: invention enables to obtain a fermented milk product with at least a malt flavour.
12 cl, 2 ex
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