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US 4,595,594 AGranted
Process for preparing intensified cheese flavor product
AssigneeStauffer Chemical Company
InventorsChang R. Lee, Chifa F. Lin, Nicholas Melachouris
Life of this patent
Estimating the term…
Abstract
A cheese flavor product can be prepared by incubating cheese or cheese curd with a lipase enzyme, preincubating the mixture to partially digest the cheese or curd, incubating the partially digested cheese to develop the flavor and admixing cream with the product after preincubation or incubation. The product has an intense cheese flavor which is usable as an additive to cheese or imitation cheese to improve the flavor characteristics thereof.
Claims28
A process for preparing a cheese flavor product comprising:
- (a) innoculating a cheese or cheese curd prepared from milk with a gastric lipase enzyme in an amount above about 9000 International Units of lipase activity per gram of cheese or cheese curd;
- (b) admixing the product of Step (a) before, during, or after innoculation or a combination thereof with an amount of cream sufficient to provide at least about 4% butterfat based on the weight of the initial cheese or cheese curd said product of steps (a) and (b) having a thinner texture than the cheese or cheese curd alone without whey;
- (c) incubating the product Step (b) for a period of time sufficient to provide a product having an intensified cheese flavor;
- and
- (d) inactivating the enzyme.
2 more elements
Dependencies are inferred from the claim text.