Van den Bergh's US Patent 6210719 is a Yoghurt flavour composition made through double fermentation, both terminated by pasteurisation. The original application, filed 1995, was for a European Patent. Synthetic Acetaldehyde, which is currently used (in Yoghurt-flavours for foods), is avoided completely. The invention gives a flavour which matches Yoghurt at a dilution of fifty. The concept seems to be borrowed from another patent for a microbiological process of Propionic Acid production.