MANUFACTURE OF CHEESE FLAVOUR POWDER

摘要

A process for manufacturing cheese flavour powder in which a volume of unpasteurised milk is treated in a manner effective (i) to enhance lipolysis of triglycerides in the milk to release short chain fatty acids and/or their derivatives which are the principal components of cheese flavour and (ii) to then utilize uncoagulated whey protein as an effective encapsulant of the cheese flavour components present for subsequent conversion to powder.