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公开(公告)号:US4752483A
公开(公告)日:1988-06-21
申请号:US869049
申请日:1986-05-30
CPC分类号: C12Y301/01003 , A23C19/063 , A23C19/0904 , A23L27/25 , C12Y304/00
摘要: A process for the rapid production of a flavored cheese ingredient wherein cheese curd is intimately combined with water, protease, and lipase to create a mixture, the temperature of the mixture is adjusted to between about 75.degree. to 95.degree. F., and the mixture is incubated for a time sufficient to produce a cheese-flavored ingredient. The invention also relates to the flavored cheese ingredient produced by this process, and to foods containing said ingredients.
摘要翻译: 用于快速生产调味干酪成分的方法,其中干酪凝乳与水,蛋白酶和脂肪酶紧密结合以产生混合物,将混合物的温度调节至约75-95°F,混合物 孵育足以产生干酪香味成分的时间。 本发明还涉及通过该方法生产的调味干酪成分以及含有所述成分的食品。