FLAVOR-ENHANCING LACTOBACILLUS RHAMNOSUS
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time o...
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Main Authors | , , , , , , |
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Format | Patent |
Language | English Korean |
Published |
20.02.2014
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Subjects | |
Online Access | Get full text |
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Summary: | The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention. |
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Bibliography: | Application Number: KR20137029637 |