Method to inhibit storage browning in cheese
AssigneeWisconsin Alumni Research Foundation
InventorScott A. Rankin
Life of this patent
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Abstract
Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.
Claims17
A method to inhibit browning in aged cheeses, the method comprising adding to a cheese during its manufacture an amount of a reducing agent, wherein the amount is effective to inhibit methylglyoxal-mediated browning of the cheese, then aging the cheese, wherein the cheese is selected from the group consisting of Asiago, Grana Padano, Parmesan, and Romano.
A method to inhibit browning in aged cheeses, the method comprising adding to a cheese during its manufacture an amount of a reducing agent, then aging the cheese, wherein the amount is effective to inhibit methylglyoxal-mediated browning of the cheese, and wherein the reducing agent has an E number of from E300 to E399, wherein the cheese is selected from the group consisting of Asiago, Grana Padano, Parmesan, and Romano.
Dependencies are inferred from the claim text.