Process of removing the cooked flavor from milk

Details Process of removing the cooked flavor from milk Process of removing the cooked flavor from milk

1975-10-10

1977-10-11

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

195 63, 195 68, 195DIG11, 195116, 4263302, 426522, A23C 302, A23C 912, C07G 702

Patent

active

040536440

ABSTRACT:
Milk having "cooked" flavor produced by heat treatment, such as ultra-high-temperature processing, is contacted with immobilized sulfhydryl oxidase to remove the "cooked" flavor.

REFERENCES:
patent: 2482724 (1949-09-01), Baker
patent: 2788283 (1957-04-01), Stewart, Jr. et al.
patent: 3282702 (1966-11-01), Schreiner
patent: 3627640 (1971-12-01), Blumberg et al.
Swaisgood et al., Immobilization of Sulfhydryl Oxidase and Some of its Kinetic Properties, J. Da. Sci., vol. 58, No. 5, May 1975, (p. 796).
Townley, et al., A Quantitative Study of the Heat Labile Sulfides of Milk, J. Da. Sci., vol. 26, 1943 (pp. 853-867).
Janolino et al., Isolation and Characterization of Sulfhydryl Oxidase from Bovine Milk, The Journal of Biological Chemistry, vol. 250, No. 7, 4/10/75 (pp. 2532-2538).

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