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US 6,054,151 AGranted
Cheese flavor
AssigneeNestec S.A.
InventorsSteven Soon-Young Kwon, Claude Lecouteux, Dharam Vir Vadehra
Life of this patent
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Abstract
A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
Claims12
A process for the preparation of a cheese flavor which comprises ripening cheese curds with a neutral protease derived from Aspergillus melleus, B. subtilis var. Amyloliquefaciens, or Aspergillus oryzae, a lipase, and at least one of Lactobacillus helveticus or Lactococcus lactis for a ripening period of from 2 to 5 days to obtain the flavor.
Dependencies are inferred from the claim text.