| 摘要 |
PURPOSE:To efficiently obtain the subject flavor excellent in heat resistance, palatability, sustained release properties and flavor intensity and useful for butter, cheese, etc., by enzymically reacting a milk fat-containing food material in the presence of a specific lipase. CONSTITUTION:A milk fat-containing food material such as cow's milk is enzymically reacted in the presence of preferably 0.02-2wt.% lipase produced by a microorganism (e.g. Penicillium chrysogenum IFO6143 strain) belonging to a strain of Penicillium chrysogenum to afford the objective flavor. |
