Method for preparing cheese flavor concentrate

Details Method for preparing cheese flavor concentrate Method for preparing cheese flavor concentrate

1986-04-22

1987-11-24

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Fermentation processes

Isolated triglyceride other than milk derived

426533, A23L 123

Patent

active

047088761

ABSTRACT:
A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.

REFERENCES:
patent: 2919192 (1959-12-01), Hirsch et al.
patent: 3156568 (1964-11-01), Hargrove et al.
patent: 3780182 (1973-12-01), Johnson
patent: 3975544 (1976-08-01), Kosikowski
patent: 4119732 (1978-10-01), Kratochvil
patent: 4172900 (1979-10-01), Dooley
patent: 4534982 (1985-08-01), Yoshida et al.
Lampert, L. M., "Modern Dairy Products", Chemical Publ. Co., Inc., N.Y., 1965, p. 314.

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