Heat-stable flavoring components and cheese flavoring systems incorporating them

HEAT-STABLE FLAVORING COMPONENTS AND CHEESE FLAVORING SYSTEMS INCORPORATING THEM Heat-stable flavor components, which can be used in cheese flavoring 5 systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor gen...

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Bibliographische Detailangaben
Hauptverfasser:	DIAS, BENJAMIN EMANUEL, LOH, JIMBAY PETER
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Zusammenfassung:	HEAT-STABLE FLAVORING COMPONENTS AND CHEESE FLAVORING SYSTEMS INCORPORATING THEM Heat-stable flavor components, which can be used in cheese flavoring 5 systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture io during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.