A LIPOLYTIC ENZYME DERIVED FROM A ASPERGILLUS MICROORGANISM HAVING AN ACCELERATING EFFECT ON CHEESE FLAVOR DEVELOPMENT

The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism (ATCC No. 20719), Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity.

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Bibliographische Detailangaben
Hauptverfasser:	NEUBECK, CLIFFORD E, ARBIGE, MICHAEL VINCENT
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a novel lipolytic enzyme derived from a novel Aspergillus microorganism (ATCC No. 20719), Cheese aged in the presence of a low concentration of this lipolytic enzymes ripens faster than with conventional lipolytic enzymes and without any associated rancidity.