Cheese flavoring systems prepared with bacteriocins
US7556833B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 26, 2003 |
| Grant date | Jul 7, 2009 |
| Priority date | — |
| Expiry date | Sep 27, 2024 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/206
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.