Preparation of blue cheese flavor

Details Preparation of blue cheese flavor Preparation of blue cheese flavor

1974-09-10

1979-01-09

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Isolated triglyceride other than milk derived

426 35, 426 41, 426 42, 426491, 426650, A23C 912, A23C 2100, A23C 2300

Patent

active

041338952

ABSTRACT:
Blue cheese flavored products are produced by forming a mixture of whey, food fat, salt and water, homogenizing and pasteurizing the mixture, adding lipase and Penicillium roqueforti spores to the mixture and fermenting. Alternatively, a mixture of food fat, salt and water is pasteurized and fermented with lipase and Penicillium roqueforti spores, and the resultant fermented mixture is mixed with a retentate produced by ultrafiltration of a milk product. The blue cheese flavored products have an extremely high quotient of flavor which can be blended with other foods to impart a blue cheese flavor.

REFERENCES:
patent: 3072488 (1963-01-01), Watts, Jr. et al.
patent: 3100153 (1963-08-01), Knight
Kosikowski, F. V., Cheesemaking by Ulrafiltration, J. Da. Sci., vol. 57, Apr. 1974 (pp. 488-491).

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