WO1999063834A1 - Cheese flavour - Google Patents

Cheese flavour Download PDF

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Publication number
WO1999063834A1
WO1999063834A1 PCT/EP1999/003933 EP9903933W WO9963834A1 WO 1999063834 A1 WO1999063834 A1 WO 1999063834A1 EP 9903933 W EP9903933 W EP 9903933W WO 9963834 A1 WO9963834 A1 WO 9963834A1
Authority
WO
WIPO (PCT)
Prior art keywords
cheese
process according
weight
lipase
flavour
Prior art date
Application number
PCT/EP1999/003933
Other languages
French (fr)
Other versions
WO1999063834B1 (en
Inventor
Steven Soon-Young Kwon
Claude Lecouteux
Dharam Vir Vadehra
Original Assignee
Societe Des Produits Nestle S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Priority to DE69906730T priority Critical patent/DE69906730T2/en
Priority to CA002332358A priority patent/CA2332358A1/en
Priority to AT99927910T priority patent/ATE236533T1/en
Priority to AU45091/99A priority patent/AU755761B2/en
Priority to EP99927910A priority patent/EP1085817B1/en
Publication of WO1999063834A1 publication Critical patent/WO1999063834A1/en
Publication of WO1999063834B1 publication Critical patent/WO1999063834B1/en
Priority to HK01106128A priority patent/HK1035469A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/157—Lactis

Definitions

  • the present invention relates to the production of a cheese flavour more particularly to a natural intensified Parmesan or cheese flavour produced from cheese curds or cheese blocks.
  • the product can be used to impart a cheese-like flavour to culinary products such as sauces, snacks, etc.
  • Japanese Examined Patent No.54-24459 describes a method of producing a desirable cheese flavour in which cheese curd or crumbled green cheese is subjected to the action of proteolytic enzymes and lactic acid bacteria by accomplishing maturation in a short time.
  • Japanese Patent Application No. 59-113869 describes a method for producing a strong cheese flavour by acting a proteolytic enzyme, a lipolytic enzyme and lactic acid bacteria on cheese curd or crumbled cheese, neutral protease produced by PeniciUium camemberti being used as the proteolytic enzyme and an esterase from the abomasum of a young mammal being used as the lipolytic enzyme.
  • a strong cheese flavour is said to be produced without any unacceptable bitterness.
  • the fermentation is stated to be carried out over a period of from 7-10 days.
  • a strong flavour without bitterness may be produced in less than 6 days.
  • a process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
  • the cheese curds are preferably cheddar cheese curds, or Cheddar or Parmesan cheese blocks.
  • the protease is preferably a neutral protease, e.g. Protease P Amano 6 manufactured by the Amano Enzyme Co., or Neutrase or Flavourzyme manufactured by Novo Nordisk, Inc.
  • a mixture of one or more proteases may be used if desired. Salt may be added, if desired.
  • the lipase may be pancreatic lipase, pregastric esterase or a fungal lipase such as Palatase 20,000L manufactured by Novo Nordisk Inc. or any mixture thereof.
  • pregastric esterase hydrolyses the cheese curds to give free fatty acids of low molecular weight such as caproic acid and butyric acid which generate a desirable intense cheese flavour.
  • the temperature of the ripening may be from 20° to 45°C and preferably from 30° to 40°C.
  • the duration of the ripening may conveniently from 2 to 5 days.
  • the cheese curds are preferably slurried, for instance, in a liquefier with or without the addition of water.
  • the protease and the lipase may be added to the curds, advantageously with agitation.
  • the protease is added before the lipase.
  • the Lactobacillus helveticus and/or Lactococcus lactis is added last.
  • the mixture is then ripened in a fermentation vessel with agitation. After ripening, sodium chloride may be added, if desired.
  • a preservative agent such as potassium sorbate may be added, if desired. Consistency of the product can be stabilized by the addition of xanthan gum, if desired.
  • the slurry is advantageously pasteurized, e.g. at 95°C for from 5 to 20 minutes.
  • the pH may be adjusted to 4.2 to 4.4, preferably with phosphoric acid.
  • the product is conveniently cooled, e.g. to a temperature of from 4° to 10°C to give a product having the consistency of a paste.
  • the amount of cheese curds used may be from 50 to 90% by weight, the amount of water may be from 5 to 50% by weight, the amount of protease may be from 0.1 to 1.0% by weight and preferably from 0.15 to 0.75% by weight, the amount of lipase may be from 0.1 to 1.0% by weight and preferably from 0.2 to 0.75% by weight, and the amount of Lactobacillus helveticus and/or Lactococcus lactis may be from 0.2 to 2.5 % by weight preferably from 0.4 to 2% by weight, all based on the total weight of the flavour.
  • the product may be used as a paste or dried and used as a powder.
  • the drying is preferably achieved by spray drying, using a carrier, for instance, maltodextrin in an amount of from 20 to 40% by weight based on the weight of the paste.
  • the moisture content of the final powder is usually from about 2.0 to 4.0% by weight.
  • the cheese flavor of the present invention may be incorporated in culinary food products, e.g. sauces, snacks, etc.
  • the amount of cheese flavor used may be from 0.5 to 1.25%o by weight in the paste form and from 0.2 to 0.6% by weight in the powder form based on the total weight of the food product.
  • the present invention therefore also provides a culinary food product containing a cheese flavor obtainable by the above described process according to the invention.
  • the pH is 5.2 at 25°C and the moisture content is 51.7%.
  • the product has a characteristic sharp Parmesan flavour.
  • the slurry is incorporated into Alfredo sauce in an amount of from 0.8 to 1.2% by weight based on the total weight of the sauce. It was found that the flavor was just as good when the amount of Parmesan cheese was reduced to 6% by weight as an Alfredo sauce which normally contains about 12% by weight of Parmesan cheese.
  • the slurry is incorporated into Cheddar cheese sauce in an amount of from 0.8 to 1.0%) by weight based on the total weight of the sauce. It was found that the flavor 5 was just as good when the amount of Cheddar cheese was reduced to 26% by weight as an Cheddar cheese sauce which normally contains about 33% by weight of Cheddar cheese.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)

Abstract

A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococus lactis.

Description

CHEESE FLAVOUR
FIELD OF THE INVENTION
The present invention relates to the production of a cheese flavour more particularly to a natural intensified Parmesan or cheese flavour produced from cheese curds or cheese blocks. The product can be used to impart a cheese-like flavour to culinary products such as sauces, snacks, etc.
BACKGROUND OF THE INVENTION
Japanese Examined Patent No.54-24459 describes a method of producing a desirable cheese flavour in which cheese curd or crumbled green cheese is subjected to the action of proteolytic enzymes and lactic acid bacteria by accomplishing maturation in a short time.
The problem involved in producing strong cheese flavours is that a strong bitter flavour is produced by the proteolytic enzymes in the process of degrading the casein which is the primary protein in cheese.
Japanese Patent Application No. 59-113869 describes a method for producing a strong cheese flavour by acting a proteolytic enzyme, a lipolytic enzyme and lactic acid bacteria on cheese curd or crumbled cheese, neutral protease produced by PeniciUium camemberti being used as the proteolytic enzyme and an esterase from the abomasum of a young mammal being used as the lipolytic enzyme. A strong cheese flavour is said to be produced without any unacceptable bitterness. The fermentation is stated to be carried out over a period of from 7-10 days.
SUMMARY OF THE INVENTION
We have found that by using a protease, a lipase and Lactobacillus helveticus and/or Lactococcus lactis for the ripening of cheese curds, a strong flavour without bitterness may be produced in less than 6 days. According to the present invention, there is provided a process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
DETAILED DESCRIPTION OF THE INVENTION
The cheese curds are preferably cheddar cheese curds, or Cheddar or Parmesan cheese blocks.
The protease is preferably a neutral protease, e.g. Protease P Amano 6 manufactured by the Amano Enzyme Co., or Neutrase or Flavourzyme manufactured by Novo Nordisk, Inc. A mixture of one or more proteases may be used if desired. Salt may be added, if desired.
The lipase may be pancreatic lipase, pregastric esterase or a fungal lipase such as Palatase 20,000L manufactured by Novo Nordisk Inc. or any mixture thereof. Although not wishing to be bound by theory, it is thought that the pregastric esterase hydrolyses the cheese curds to give free fatty acids of low molecular weight such as caproic acid and butyric acid which generate a desirable intense cheese flavour.
The temperature of the ripening may be from 20° to 45°C and preferably from 30° to 40°C. The duration of the ripening may conveniently from 2 to 5 days.
In performing the process of the present invention, the cheese curds are preferably slurried, for instance, in a liquefier with or without the addition of water. The protease and the lipase may be added to the curds, advantageously with agitation. Preferably the protease is added before the lipase. Preferably, the Lactobacillus helveticus and/or Lactococcus lactis is added last. The mixture is then ripened in a fermentation vessel with agitation. After ripening, sodium chloride may be added, if desired. A preservative agent such as potassium sorbate may be added, if desired. Consistency of the product can be stabilized by the addition of xanthan gum, if desired.
After ripening, the slurry is advantageously pasteurized, e.g. at 95°C for from 5 to 20 minutes. Before pasteurization, the pH may be adjusted to 4.2 to 4.4, preferably with phosphoric acid. After pasteurization, the product is conveniently cooled, e.g. to a temperature of from 4° to 10°C to give a product having the consistency of a paste.
The amount of cheese curds used may be from 50 to 90% by weight, the amount of water may be from 5 to 50% by weight, the amount of protease may be from 0.1 to 1.0% by weight and preferably from 0.15 to 0.75% by weight, the amount of lipase may be from 0.1 to 1.0% by weight and preferably from 0.2 to 0.75% by weight, and the amount of Lactobacillus helveticus and/or Lactococcus lactis may be from 0.2 to 2.5 % by weight preferably from 0.4 to 2% by weight, all based on the total weight of the flavour.
The product may be used as a paste or dried and used as a powder. The drying is preferably achieved by spray drying, using a carrier, for instance, maltodextrin in an amount of from 20 to 40% by weight based on the weight of the paste. The moisture content of the final powder is usually from about 2.0 to 4.0% by weight.
The cheese flavor of the present invention may be incorporated in culinary food products, e.g. sauces, snacks, etc. The amount of cheese flavor used may be from 0.5 to 1.25%o by weight in the paste form and from 0.2 to 0.6% by weight in the powder form based on the total weight of the food product.
The present invention therefore also provides a culinary food product containing a cheese flavor obtainable by the above described process according to the invention.
EXAMPLES
The following Examples further illustrate the present invention. Parts and percentages are expressed by weight.
Example 1
742.5 parts of frozen cheddar cheese curd is thawed to room temperature and added to a liquefier and mixed for one minute. 115 parts of deionized water is added, followed by 1.5 parts of Prozyme 6, 4.6 parts of Neutrase, 3.0 parts of Pancreatic Lipase and 2 parts of Pregastric Esterase with a one minute mixing period between each enzyme to give a slurry. A further 115 parts of water is used to rinse the weigh boats and added to the slurry. 16.7 parts of Lactobacillus helviticus is added and the slurry is mixed for one additional minute. The slurry is transferred to a fermentation vessel and ripened for 4 days at 37°C with occasional shaking. After ripening, the slurry is pasteurized for 20 minutes at 95°C.
The pH is 5.2 at 25°C and the moisture content is 51.7%. The product has a characteristic sharp Parmesan flavour.
The slurry is incorporated into Alfredo sauce in an amount of from 0.8 to 1.2% by weight based on the total weight of the sauce. It was found that the flavor was just as good when the amount of Parmesan cheese was reduced to 6% by weight as an Alfredo sauce which normally contains about 12% by weight of Parmesan cheese.
Example 2
Firstly, 202.1 parts of water is added to a liquefier and heated to 30-35°C. Then, 695.9 parts of frozen cheddar cheese block is thawed to room temperature, added to the liquefier and mixed for one minute, followed by 1.2 parts of Neutrase, 0.4 part of Protease P Amano 6, 3.4 parts of Pancreatic Lipase and 0.1 part of Palatase 20,000L with a one minute mixing period between each enzyme to give a slurry. Then, 3.8 parts of Lactobacillus helveticus is added and the slurry is mixed for one additional minute. The slurry is transferred to an incubation tank and ripened for 4 5 days at 37°C. After 2 days of incubation, 2.4 parts of Lactococcus lactis are added to the slurry. After ripening, a further 81.5 parts of water is used to disolve the xanthan gum (0.14 part) which is then added to the slurry. Then, 8.1 parts of sodium chloride and 1.0 part of potassium sorbate are added. The slurry has its pH adjusted to 4.2-4.4, and its moisture content adjusted to 54-58%). The slurry is then o pasteurized for 5 minutes at 95 °C. The product has a characteristic Cheddar cheese flavour.
The slurry is incorporated into Cheddar cheese sauce in an amount of from 0.8 to 1.0%) by weight based on the total weight of the sauce. It was found that the flavor 5 was just as good when the amount of Cheddar cheese was reduced to 26% by weight as an Cheddar cheese sauce which normally contains about 33% by weight of Cheddar cheese.

Claims

1. A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
2. A process according to claim 1 wherein the cheese curds are cheddar cheese curds, Cheddar or Parmesan cheese blocks.
3. A process according to claim 1 or claim 2 wherein the protease is a neutral protease.
4. A process according to any of claims 1 to 3 wherein the lipase is a pancreatic lipase, a pregastric esterase, a fungal lipase or a mixture thereof.
5. A process according to any of claims 1 to 4 wherein the temperature of the incubation is from 20┬░ to 45┬░C.
6. A process according to any of claims 1 to 5 wherein the duration of the ripening is from 2 to 5 days.
7. A process according to any of claims 1 to 6 wherein the cheese curds are slurried, the protease and the lipase are added to the curds, the Lactobacillus helveticus and/or Lactococcus lactis is added, and the mixture is then ripened in a fermentation vessel.
8. A process according to claim 7 wherein the protease is added before the lipase.
9. A process according to claim 7 wherein the Lactobacillus helveticus and/or Lactococcus lactis is added last.
10. A process according to any of claims 1 to 9 wherein after ripening, the cheese flavour is pasteurized.
11. A process according to claim 10 wherein after pasteurization, the product is cooled to a temperature of from 4┬░ to 10┬░C.
12. A process according to any of claims 1 to 11 wherein the amount of cheese curds used is from 50 to 90% by weight, the amount of water is from 5 to 50% by weight, the amount of protease is from 0.1 to 1.0% by weight, the amount of lipase is from 0.1 to 1.0% by weight, and the amount of Lactobacillus helveticus and/or Lactococcus lactis is from 0.2 to 2.5% by weight, all based on the total weight of the flavour.
13. A process according to any of claims 1 to 12 wherein the cheese flavour is made into a paste or powder.
14. A process according to claim 13 wherein the moisture content of the final powder is from about 2.0 to 4.0% by weight.
15. A cheese flavor obtainable by a process according to any of the preceding claims.
16. A process of preparing a cheese flavoured culinary food product which comprises incorporating an effective amount of the cheese flavour as claimed in claim 15.
17. A cheese flavoured culinary food product containing an effective amount of a cheese flavour as claimed in claim 15.
PCT/EP1999/003933 1998-06-11 1999-06-08 Cheese flavour WO1999063834A1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
DE69906730T DE69906730T2 (en) 1998-06-11 1999-06-08 Production of cheese flavor
CA002332358A CA2332358A1 (en) 1998-06-11 1999-06-08 Cheese flavour
AT99927910T ATE236533T1 (en) 1998-06-11 1999-06-08 PRODUCTION OF CHEESE FLAVOR
AU45091/99A AU755761B2 (en) 1998-06-11 1999-06-08 Cheese flavour
EP99927910A EP1085817B1 (en) 1998-06-11 1999-06-08 Production of cheese flavour
HK01106128A HK1035469A1 (en) 1998-06-11 2001-08-29 Production of cheese flavour

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US09/096,069 US6054151A (en) 1998-06-11 1998-06-11 Cheese flavor
US09/096,069 1998-06-11

Publications (2)

Publication Number Publication Date
WO1999063834A1 true WO1999063834A1 (en) 1999-12-16
WO1999063834B1 WO1999063834B1 (en) 2000-03-02

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1999/003933 WO1999063834A1 (en) 1998-06-11 1999-06-08 Cheese flavour

Country Status (12)

Country Link
US (1) US6054151A (en)
EP (2) EP1219176A3 (en)
AR (1) AR019658A1 (en)
AT (1) ATE236533T1 (en)
AU (1) AU755761B2 (en)
CA (1) CA2332358A1 (en)
CO (1) CO5050306A1 (en)
DE (1) DE69906730T2 (en)
ES (1) ES2194470T3 (en)
HK (1) HK1035469A1 (en)
MY (1) MY115488A (en)
WO (1) WO1999063834A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102144673A (en) * 2011-03-03 2011-08-10 天津科技大学 Method for preparing cheese flavor pulp by enzymatic method
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
US6406724B1 (en) 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
NZ515881A (en) * 2001-12-03 2004-09-24 New Zealand Dairy Board Cheese flavour ingredient and method of its production
EP1492409A2 (en) * 2002-04-03 2005-01-05 Chr. Hansen A/S Peptides with anti-hypertensive properties
US6562383B1 (en) * 2002-04-26 2003-05-13 Kraft Foods Holdings, Inc. Process for producing flavored cheese without curing
US7718171B2 (en) * 2003-04-07 2010-05-18 Chr. Hansen A/S Reducing heart rate in mammals using milk derived fermentation products produced using Lactobacillus helveticus
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
NZ534008A (en) * 2004-07-09 2006-04-28 Fonterra Co Operative Group Dairy product and process
US7091001B2 (en) * 2004-07-30 2006-08-15 Council Of Scientific & Industrial Research Process for the preparation of high arginine peptides
CN102742816A (en) * 2011-04-21 2012-10-24 上海爱普植物科技有限公司 Method for preparation of natural cheese essence with whey powder
EP3434107A1 (en) 2017-07-28 2019-01-30 optiferm GmbH Lipases from basidiomycetes for use in cheese dairy

Citations (5)

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Publication number Priority date Publication date Assignee Title
JPS59113869A (en) * 1982-12-21 1984-06-30 Snow Brand Milk Prod Co Ltd Formation of cheese flavor having strong taste
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
US4707364A (en) * 1984-01-27 1987-11-17 Miles Laboratories, Inc. Composition for accelerating cheese aging
US4752483A (en) * 1986-05-30 1988-06-21 Campbell Soup Company Method for producing a highly flavored cheese ingredient
EP0777970A2 (en) * 1995-12-05 1997-06-11 Kraft Foods, Inc. Manufacture of particulate natural cheese without block formation

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59113869A (en) * 1982-12-21 1984-06-30 Snow Brand Milk Prod Co Ltd Formation of cheese flavor having strong taste
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
US4707364A (en) * 1984-01-27 1987-11-17 Miles Laboratories, Inc. Composition for accelerating cheese aging
US4752483A (en) * 1986-05-30 1988-06-21 Campbell Soup Company Method for producing a highly flavored cheese ingredient
EP0777970A2 (en) * 1995-12-05 1997-06-11 Kraft Foods, Inc. Manufacture of particulate natural cheese without block formation

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Title
CHEMICAL ABSTRACTS, vol. 107, no. 13, 1987, Columbus, Ohio, US; abstract no. 114460h, K. KATAOKA: "Accelerated cheese ripening by added enzymes with special reference to chemical properties" XP002118237 *
NIPPON CHIKUSAN GAKKAIHO, vol. 58, no. 2, 1987, pages 107 - 115 *
PATENT ABSTRACTS OF JAPAN vol. 008, no. 232 (C - 248) 25 October 1984 (1984-10-25) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
CN102144673A (en) * 2011-03-03 2011-08-10 天津科技大学 Method for preparing cheese flavor pulp by enzymatic method

Also Published As

Publication number Publication date
DE69906730T2 (en) 2004-02-05
EP1219176A2 (en) 2002-07-03
DE69906730D1 (en) 2003-05-15
AU755761B2 (en) 2002-12-19
EP1085817B1 (en) 2003-04-09
HK1035469A1 (en) 2001-11-30
MY115488A (en) 2003-06-30
CO5050306A1 (en) 2001-06-27
AU4509199A (en) 1999-12-30
US6054151A (en) 2000-04-25
EP1085817A1 (en) 2001-03-28
ES2194470T3 (en) 2003-11-16
CA2332358A1 (en) 1999-12-16
WO1999063834B1 (en) 2000-03-02
EP1219176A3 (en) 2003-11-19
AR019658A1 (en) 2002-03-13
ATE236533T1 (en) 2003-04-15

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