| 摘要 |
PROBLEM TO BE SOLVED: To obtain a dairy product flavor having a flavor intensity of, e.g. several tens of times the original flavor of a milk or a milk processed product, having excellent heat resistance and persistence and an enriched top aroma such as a milk, a butter, a cheese, a cream or a fermented milk. SOLUTION: This dairy product flavor comprises an enzymic hydrolyzate prepared by subjecting the milk or the milk processed product in the presence of a lipase or a recovered aroma obtained by subjecting the milk or milk processed product to a means for recovering the aroma. |
