Method for flavoring cheese products
US8722118B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Apr 24, 2007 |
| Grant date | May 13, 2014 |
| Priority date | — |
| Expiry date | Jan 3, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2250/052
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method for flavoring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavoring agent, selected from the group constituted by flavor fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavor fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.