| 摘要 |
A fresh cheese flavor is given to a food-product by the addition of an acid of the general formula R.CHOH.COOH where R is a C2 to C8 branched-chain alkyl or a C7 or C8 phenylalkyl group. Addition of the acid is particularly useful when the food-product is pasteurized or is a fresh cheese made by souring with lactic acid. |
