Method for diacetyl flavor and aroma development in creamed cottage cheese
US4191782A · kind A · utility
15Cited by
6References
10Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Sep 14, 1977 |
| Grant date | Mar 4, 1980 |
| Priority date | — |
| Expiry date | Sep 14, 1997 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/885
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A biologically concentrated Streptococcus diacetylactis is used to develop in creamed cottage cheese a desirable diacetyl flavor and aroma when creamed cottage cheese is stored at refrigeration temperatures. The biologically concentrated Streptococcus diacetylactis is prepared without mechanical concentration by growing Streptococcus diacetylactis on a special media to produce at least about 10.sup.9 cells per ml.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.