FORFARANDE FOR FORBETTRING AV GAMMAL GOUDA-OSTAROM HOS EN ETBAR PRODUKT VARVID ETT KALCIUMSALT AV EN ALKANSYRA ELLER ALKANDISYRA TILLSETTES

摘要

The cheese flavour of edible products is improved by the addition of calcium salts of unsubstituted mono- or di- C4 to C8 carboxylic acids. Especially the addition of calcium 2-methyl butanoate and/or calcium 3-methyl butanoate is useful to improve the old Gouda cheese flavour.