Preparation of cheese with microencapsulated enzymes

Details Preparation of cheese with microencapsulated enzymes Preparation of cheese with microencapsulated enzymes

1979-07-10

1982-01-12

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 38, 426 61, 426 89, 426582, 435174, 435177, 435182, A23C 1902, C12N 1104

Patent

active

043105548

ABSTRACT:
A food processing component such as an enzyme extract is microencapsulated by mixing the food processing component in aqueous medium with an oleaginous material such as milk fat to form a water-in-oil emulsion and then dispersing the water-in-oil emulsion in an aqueous liquid such as milk to form a suspension of oleaginous microcapsules containing the food processing compoent. By forming microcapsules containing a cheese flavor producing enzyme extract in milk and making cheese curd from the milk, accelerated flavor production can be obtained during ripening of the cheese curd.

REFERENCES:
patent: 3223532 (1965-12-01), Pinkalla et al.
patent: 3295991 (1967-01-01), Cort et al.
patent: 3561975 (1971-02-01), Luebering et al.
patent: 3650768 (1972-03-01), Roberts
patent: 3792171 (1974-02-01), Little
patent: 3793464 (1974-02-01), Rusch
patent: 3889004 (1975-06-01), Schmidt et al.
patent: 3899605 (1975-08-01), Schaap
patent: 3939290 (1976-02-01), Terada et al.
patent: 4172900 (1979-10-01), Dooley

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