Flavor development by enzyme preparation in natural and processed cheddar cheese
US3975544A · kind A · utility
32Cited by
6References
5Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | May 10, 1974 |
| Grant date | Aug 17, 1976 |
| Priority date | — |
| Expiry date | May 10, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/063
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method was developed for producing cheddar cheese from pasteurized milk characterized by the addition of enzyme preparations to the cheddared curds prior to curing. An enzyme mixture of food grade lipase, microbial and animal, and neutral protease is added to substantially reduce the curing time of the cheese and at the same time impart the appropriate cheddar cheese flavor with minimum bitterness and rancidity. Optionally, peptidase enzyme may be added.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.