| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a heat-stable flavor component having desired flavor profiles and usable for cheese flavoring systems to prepare food products including cheeses. <P>SOLUTION: The flavoring components are obtained by addition of flavor-generating whey source as a part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes flavor compounds in the fermented mixture and thus preserves the compounds during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, are also provided. <P>COPYRIGHT: (C)2007,JPO&INPIT |
