| 摘要 |
<p>1377120 Cheese products KRAFTCO CORP 13 Dec 1972 [6 Jan 1972] 57383/72 Heading A2B A process for manufacturing a highly flavoured cheese product comprises providing a medium containing fat and milk protein, setting the medium to provide a coagulum, cutting the coagulum and separating the resulting curd particles from the whey, mixing the curd particles with salt, a lipolytic enzyme, and a proteolytic enzyme, and curing the curd particles. The medium may be milk which may be wholly or partially skimmed, and the milk fat may be replaced or supplemented by coconut fat, soy bean oil, cotton seed oil, peanut oil, safflower oil, or mixtures thereof. Up to 50% of the milk casein may be replaced by soy protein, yeast protein, fish meal protein, or whey protein, or mixtures thereof. A proteolytic micrococcus, e.g. Micrococcus Cohn of subgroups 1-4 or University of Wisconsin T-3 may also be added to the curd. The proteolytic enzyme may be Rhozyme (trade name) P-11, P-53 or P-54 protease concentrate. The lipolytic enzyme may be extracted from the throat tissue of calves, lambs and kids. The quantities added are: 10-50 gm of dry powdered lipase per 100 lb curd, 1-10 gm of dry powdered protease per 100 lb curd, and 150-450 ml of micrococcus per gm of protease. In addition, 0.1-5 gm of lipase, 0.1-5 gm of protease; 1-5 lb of proteolytic micrococcus culture, and 0.5-3 lb of homofermentative lactobacillus culture (e.g. L. lactis, L. bulgaricus, or L. caseii) may be added to 1000 1bs of the medium before setting. The lipase is self-limiting and does not break the fat down to undesired end products. The protease breaks down at least a portion of the protein to amino acids. Curing takes place at 60-85‹F for about one month. The cheese product may be used to make processed cheese, cheese spread or cheese food, it may be made into a slurry and spray dried to a powder, or it may be used to give a cheese flavour to baked goods, e.g. bread. The initial medium may be coagulated by rennet,</p> |
