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US 4,053,644 AGranted
Process of removing the cooked flavor from milk
AssigneeResearch Triangle Institute
InventorHarold E. Swaisgood
Life of this patent
Estimating the term…
Abstract
Milk having "cooked" flavor produced by heat treatment, such as ultra-high-temperature processing, is contacted with immobilized sulfhydryl oxidase to remove the "cooked" flavor.
Claims4
A process of treating fluid milk having a cooked flavor which has been heated in excess of 155.degree. F. for a period of time sufficient to procduce a cooked flavor which comprises substantially removing the cooked flavor from said fluid milk by contacting said fluid milk having a cooked flavor with immobilized sulfhydryl oxidase enzyme.
Dependencies are inferred from the claim text.