Patent ID: 7776370

Claim:
A method for preparing a flavoring component, said method comprising: (1) fermenting protein consisting essentially of a whey source, the whey source selected from the group consisting of dry whey protein concentrate, liquid whey protein concentrate, whey protein isolate, sweet whey, liquid acid whey, dry acid whey, reconstituted whey, whey powder, lactalbumin, whey cheese, and mixtures thereof in the presence of a culture for a period of time sufficient to develop a flavored fermented mixture; and (2) heating the flavored fermented mixture to a temperature and for a time sufficient to inactivate the culture and to provide the flavoring component; wherein a lipid source is added to the protein before or during the fermentation step (1) or to the flavored fermented mixture prior to the inactivation step (2) in an amount sufficient to preserve the flavor during the inactivation step (2), wherein at least a portion of the lipid source is added to the flavored fermented mixture before the inactivation step (2) and, wherein the flavoring component is separated into a lipid phase which is concentrated in volatile flavor compounds and an aqueous phase and wherein the lipid phase is then used as the flavoring component.