Composition and Process for Flavouring Dairy Products, Strain of Lactic Acid Bacterium, Use of Said Composition or Strain

Composition for flavouring dairy products, in particular cheeses, comprising at least one combination of microorganisms, said combination comprising at least one microorganism of lytic type and at least one ripening agent, flavouring process, use of said compositions or strains.

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Bibliographische Detailangaben
Hauptverfasser:	GOODWINS JONATHAN, MORNET ANNIE
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Composition for flavouring dairy products, in particular cheeses, comprising at least one combination of microorganisms, said combination comprising at least one microorganism of lytic type and at least one ripening agent, flavouring process, use of said compositions or strains.