Process for preparing a blue cheese flavorant

Details Process for preparing a blue cheese flavorant Process for preparing a blue cheese flavorant

1993-04-30

1995-10-03

Wong, Leslie A.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 36, 426 37, 426650, A23C 912

Patent

active

054550513

ABSTRACT:
A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the cheese.

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Iwasaki, et al., Abstract M11, Increasing Flavor in Cheese with Commercial Microbial Enzyme Preparations, J. Dairy Sci, 56:623, 1973.
Jolly, et al., Abstract M12, Flavor and Chemical Changes in Blue Cheese by Microbial Lipases, J. Dairy Sci, 56:624, 1973.
Jolly, et al. Flavor Development in Pasteurized Milk Blue Cheese by Animal and Microbial Lipase Preparations, J. of Dairy Sci., vol. 58, No. 6, 1975, pp. 846-852.

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