Hocharomatisierter Bestandteil zur Verwendung in der Käseherstellung und Verfahren zu dessen Herstellung

摘要

The present invention is directed to a process for producing a highly flavored component for use in cheese manufacture in a short period of time. The component is intended for use in the manufacture of process cheese. In the method, an aqueous, acidified protein and fat cheese flavor precursor is provided by mixing together a dried or concentrated protein source, a fat source, an acid source and water. An enzyme system is then added to the substrate. The enzyme system includes a lipase, a protease, and a peptidase. The precursor is treated for a predetermined period of time sufficient to provide a highly developed cheese flavor in the precursor. The precursor is then heated to a temperature and held at that temperature for a time sufficient to inactivate the enzyme system and provide the highly flavored component for use in the manufacture of process cheese.