Process for preparing intensified cheese flavor product
US4595594A · kind A · utility
14Cited by
11References
28Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 19, 1983 |
| Grant date | Jun 17, 1986 |
| Priority date | — |
| Expiry date | Sep 19, 2003 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y301/01003
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A cheese flavor product can be prepared by incubating cheese or cheese curd with a lipase enzyme, preincubating the mixture to partially digest the cheese or curd, incubating the partially digested cheese to develop the flavor and admixing cream with the product after preincubation or incubation. The product has an intense cheese flavor which is usable as an additive to cheese or imitation cheese to improve the flavor characteristics thereof.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.