FLAVOUR AND AROMA MODULATION BY FERMENTING MILK SOURCE FOR PRODUCING MULTIPLE FLAVOURS AND AROMAS WITH COCKTAIL OF BACTERIA STRAINS Russian patent published in 2016 - IPC C12N1/20 A23C9/12 A23L29/00 

FIELD: food industry.

SUBSTANCE: group of inventions relates to dairy industry. Combination of lactic acid bacteria for generating flavour and aroma in dairy products and combination of lactic acid bacteria for fermentation of dairy products is Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) combined with strain Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) or strain Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) combined with strain Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962). Use of one of said combinations of lactic acid bacteria for imparting malt-chocolate-honey-butter-creamy taste and aroma to a fermented milk product. Method of producing a fermented milk product with a malt-chocolate-honey-butter-creamy taste and aroma involves providing a milk source, obtaining a milk source, enriched with amino acid, addition of citrate, addition of one of said combinations of lactic acid bacteria to produce a mixture, fermentation of mixture. Fermented milk product containing Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) and Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962), or a product containing Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) and Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962), where product contains at least one of diacetyl, acetoin, and 4-dihydroxy-3, 4-dimethyl-2, 5-hexanedione, and at least one of 2-methylpropanal, 2/3 methylbutanal, phenylacetaldehyde and 2/3 methylbutanol. Product for consumption by a mammal, which includes a fermented milk product.

EFFECT: group of inventions relates to generation of flavour and aroma in milk-based products using a combination of strains of lactic acid bacteria.

16 cl, 2 tbl, 3 ex