| 摘要 |
Cheese products with the aroma of ripe cheese conferred by enzymatic action or by aroma-producing additives, are further improved by the addn. of >=3 amino acids chosen from glutamic acid, glycine, lysine and methionine (where glycine may be partially or wholly replaced by alanine and/or proline), and the concn. of the major amino acid is at least twice that of any other free amino acid in the product. Generally a mixt. of monosodium glutamate: lysine:methionine in a ratio (26-52):(8-52):(5-30) is added at 250-60, 000 mg/kg to young unripe cheese, cheese spreads, cheese sauces, etc., to give the aroma and flavour of ripe cheeses such as blue cheese, cheddar or Emmentaler. |
