Natural cheese of intensified flavor

Details Natural cheese of intensified flavor Natural cheese of intensified flavor

1977-03-21

1979-10-30

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 35, 426582, A23C 1902

Patent

active

041729005

ABSTRACT:
The present invention is directed to a natural cheese product having a highly intensified American cheese flavor and to a method for preparing such cheese product. The cheese product is adapted for use as a cheese flavoring ingredient in cooked products, for example, process cheese. In the method, curd particles are produced, mixed with salt, a source of a lipolytic enzyme, and a source of a proteolytic enzyme, and cured for a period of time sufficient to produce increased levels of C.sub.2 -C.sub.10 fatty acids as compared to conventional American-type cheese.

REFERENCES:
patent: 2531329 (1950-11-01), Farnham
patent: 2793122 (1957-05-01), Erekson
patent: 3295991 (1967-01-01), Cort et al.
patent: 3348952 (1967-10-01), Hori et al.
patent: 3650768 (1972-03-01), Rorberts
Kosikowski; F., Cheese and Fermented Milk Foods, published by the Author, Cornell University, Ithaca, N.Y., 1966, (pp. 297-298).

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