Flavor development by enzyme preparation in natural and processe

Details Flavor development by enzyme preparation in natural and processe Flavor development by enzyme preparation in natural and processe

1974-05-10

1976-08-17

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 37, 426 42, 426 61, 426 63, 426582, A23C 1912

Patent

active

039755444

ABSTRACT:
A method was developed for producing cheddar cheese from pasteurized milk characterized by the addition of enzyme preparations to the cheddared curds prior to curing. An enzyme mixture of food grade lipase, microbial and animal, and neutral protease is added to substantially reduce the curing time of the cheese and at the same time impart the appropriate cheddar cheese flavor with minimum bitterness and rancidity. Optionally, peptidase enzyme may be added.

REFERENCES:
patent: 2531329 (1951-11-01), Farnham
patent: 2793122 (1957-05-01), Erekson
patent: 2965492 (1960-12-01), Bauman et al.
patent: 3295991 (1967-01-01), Cort et al.
patent: 3446627 (1969-05-01), Noznick et al.
patent: 3650768 (1972-03-01), Roberts

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