A cheese flavor composition and process for making same

Disclosed is a method for accelerating development of cheese flavour for use in edible food products comprising the steps of, (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45 degrees C for about 8 to abou...

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Bibliographische Detailangaben
Hauptverfasser:	DIAS, BENJAMIN E, KOKA, RAMARATHNA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Disclosed is a method for accelerating development of cheese flavour for use in edible food products comprising the steps of, (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45 degrees C for about 8 to about 72 hours to provide peptides and free amino acids; (b) contacting the peptides and free amino acids with amino acid oxidase to deaminate the peptides and free amino acids to provide alpha-keto acids; wherein the alpha-keto acids are further metabolized within the reaction mixture to provide flavour compounds.