Process for preparing "non-bitter" enzyme modified cheese flavor

Details Process for preparing "non-bitter" enzyme modified cheese flavor Process for preparing "non-bitter" enzyme modified cheese flavor

1989-04-11

1990-02-06

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

048987395

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.

REFERENCES:
patent: 3212905 (1965-10-01), Arima
patent: 3275453 (1966-09-01), Sardinas
patent: 3549390 (1970-12-01), Charles
patent: 3765905 (1973-10-01), Kasik et al.
patent: 3780182 (1973-12-01), Johnson et al.
patent: 3973042 (1976-08-01), Kosikowski et al.
patent: 3975544 (1976-08-01), Kosikowski
patent: 4172900 (1979-10-01), Dooley
patent: 4194011 (1980-03-01), Invernizzi et al.
patent: 4595594 (1986-06-01), Lee et al.

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