Combination of lactic acid bacteria, use of this Combination to provide at least a Malt flavor chocolate Honey Butter Cream； method for producing Fermented dairy product； Fermented dairy product.
A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavor and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.COMBINACIO´N ALIMENTICIA QUE COMPRENDE LACTOCOCCUS LACTIS CNCM No. I-4404 O I-4405, ADEMA´S DE I-1962. USO PARA IMPARTIR UN SABOR A MALTA-CHOCOLATE-MIEL-MANTEQUILLA-CREMA. ME´TODO PARA FABRICAR UN PRODUCTO ALIMENTICIO CON DICHO SABOR
