FLAVOURED MILK COMPOSITION Russian patent published in 2018 - IPC A23C9/12 A23C15/00 C12R1/225 

FIELD: food industry.

SUBSTANCE: method to produce the flavoured milk composition, comprising the strain of Lactococcus lactis subspecies lactis biovar diacetylactis DL2126, VTT E-123249 as the diacetyl producing strain and diacetyl in the amount of at least 50 mg/kg in the milky medium, is carried out as follows. Provide the Lactococcus lactis strain subspecies lactis biovar diacetylactis DL2126, VTT E-123249 and the fermentation medium, containing lactose, citrate, yeast extract and/or casein hydrolysate, and mix the specified strain with the medium. Cultivate the mixture for 10 up to 28 hours under the conditions optimized for pH, aeration, mixing and temperature to provide the specified composition of flavoured milk. The flavoured milk composition application, while manufacturing of a milk product. The milk product contains the flavoured milk composition. The Lactococcus lactis subspecies lactis biovar diacetylactis DL2126, VTT E-123249 strain is used for the milk product manufacture. The Lactococcus lactis subspecies lactis biovar diacetylactis DL2126, VTT E-123249 strain is used, while the milk product manufacture. The milk product contains the Lactococcus lactis subspecies lactis biovar diacetylactis DL2126, VTT E-123249 strain. The butter manufacturing method from the raw milk is carried out as follows. Separate the raw milk into the cream, containing about 40% of fat, and the skim milk. Pasteurize the cream, beat them to separate the butter beans and buttermilk. Process the butter grains, add the flavoured milk composition to the grains, normalize the mixture and prepare the butter.

EFFECT: manufacture of products with increased ability to produce diacetyl.

24 cl, 5 dwg, 1 tbl, 6 ex