Cheese-flavored substance and method of producing same

Details Cheese-flavored substance and method of producing same Cheese-flavored substance and method of producing same

1983-10-31

1987-06-23

Rosen, Sam

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 37, 426 38, 426 36, 426 39, 426 43, A23C 912

Patent

active

046751939

ABSTRACT:
A two-stage process for producing a cheese-flavored substance is claimed. A flavor development medium is fermented with a source of lipase/protease; the source of lipase/protease is inactivated and the flavor development medium is fermented by at least one lactic acid-producing microorganism which is thereafter inactivated. The source of lipase/protease is preferably a microorganism, especially Candida lypolitica ATCC 20234. The cheese-flavored substance produced by the process and foods containing the cheese-flavored substance produced by the process are also claimed.

REFERENCES:
patent: 3729326 (1973-04-01), Kasik
patent: 3975544 (1976-08-01), Kosikowski
patent: 4119732 (1978-10-01), Kratochvil
patent: 4500549 (1985-02-01), Crossman
Rose-Economic Microbiology, vol. 7, Fermented Foods, (1982), Academic Press, pp. 148-153, 164-165, 172-175, 180-181 and 188-191.
Abstract of Japanese Patent No. 57-189638, by Derwent Service.

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