SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE

摘要

Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45~C for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof.