Method for preparing cheese flavor concentrate
US4708876A · kind A · utility
35Cited by
7References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 22, 1986 |
| Grant date | Nov 24, 1987 |
| Priority date | — |
| Expiry date | Apr 22, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2400/249
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.