| 发明名称 |
METHOD TO INHIBIT STORAGE BROWNING IN CHEESE |
| 摘要 |
Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages. |
| 申请公布号 |
US2014272033(A1) |
申请公布日期 |
2014.09.18 |
| 申请号 |
US201313800068 |
申请日期 |
2013.03.13 |
| 申请人 |
WISCONSIN ALUMNI RESEARCH FOUNDATION |
发明人 |
Rankin Scott A. |
| 分类号 |
A23C19/10 |
主分类号 |
A23C19/10 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A method to inhibit browning in cheese, the method comprising adding to a cheese during its manufacture an amount of a reducing agent, wherein the amount is effective to inhibit methylglyoxal-mediated browning of the cheese. |
| 地址 |
Madison WI US |
