Non-bitter enzyme modified cheese flavoring material and spray d

Details Non-bitter enzyme modified cheese flavoring material and spray d Non-bitter enzyme modified cheese flavoring material and spray d

1987-04-28

1989-08-01

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 42, 426 61, 426 63, 426582, A23C 912, A23C 19086

Patent

active

048532320

ABSTRACT:
A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this composition has a high solids content and is spreadable at refrigerator temperature. In another embodiment, the composition is spray-dried as a granular product having instant cold water dispersibility.

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Federal Register, vol. 34, No. 106-Wednesday, Jun. 4, 1969, Part 19.
Webb et al., "Fundamentals of Dairy Chemistry", pp. 73-75, 78-81, 662-663, 674, 693-694, Second Edition, the Avi Publishing Company, Inc., Westport, Conn.

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