From its nature,a flavour is defined as a multicomponent blend of volatiles,non-volatiles and complex raw materials which is responsible fort he final product properties.In flavour production,the volüme dominated operation units are mixing process of liquids and dry blends.
Under technical production aspects,the manufacturing of flavourings can be divided into:
- The production of valuable aroma active components
- The refining,blending and transformation of the flavour in the final physical,potentially encapsulated product
Properties such as viscosity are very important fort he production process
In the case of source materials not being available in quantities necessary to produce a flavouring substance or if the production is too complex and expensive, natural flavourings can also be produced by biotechnological techniques.
- These techniques see the flavouring substances being produced by micro-organisms such as acetic acid bacteria or enzymes acting as biocatalysts.
- In biotechnical production, flavouring manufacturers use specific microorganisms and fungi suitable for food.
- Increasingly, isolated and purified enzymes are used instead of microorganisms.
- After the biotechnological production of a flavouring substance, the isolation of the substance by either extraction or distillation takes place.
CHEESE FLAVOR BY FERMENTATION:
- Fermented flavor cream-cheese type is produced by growing a mixture of Streptococcus lactis and Streptococcus diacetilactis on milk under aerobic conditions.
- Maximum flavour is produced at 20-45°C, preferably at 32°C in 2-5days in the presence of citric acid.
- To ensure aerobic conditions the fermentation is carried out for 1-10 days.
- The product then obtained can be used as such but preferably it is dried, Eg: spray drying, roller-drying, freeze drying, thin-film drying to preserve the product.
- The resulting powder has a strong flavour and can be used to impart a cream cheese-type flavour to a dip, cream cheese, butter or margarine.