Lipolytic enzyme derived from a aspergillus microorganism having an accelerating effect on cheese flavor development
US4636468A · kind A · utility
8Cited by
3References
3Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 25, 1984 |
| Grant date | Jan 13, 1987 |
| Priority date | — |
| Expiry date | Jun 25, 2004 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/913
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism. Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.