Production of Natural Milk Flavor Fermented by Lactobacillus

The fermentation of cream with natural milk flavor by 6 Lactobacillus strains was studied.Among the six tested srains,Lactobacillus bulgaricus was the best one and the other strains produced weak milk flavor or even acid smell.When the optimal substrate concentration was reached,the ratio of cream and whey powder,the fermentation temperature and the fermentation time were 20%,5:1,15%,37 ℃ and 20 h,respectively.The milk flavor had a good prescription of strong natural buttery scent.Moreover,the taste of the milk flavor could be enhanced by adding some whey powder.