Transfer of Active Compounds to Curd During Cheese Making

摘要

The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt % of the active compound when hydrated in Jennes-Koops buffer at room temperature during a period of 30 minutes. The invention also relates to a production method for the composition. During the cheese making process this composition can be added to milk. The enzymes are then mainly released from the particle after the separation of curd from the whey has taken place.