| 摘要 |
PURPOSE:To produce a tasting component concentrate of cheese capable of developing the deliciousness unique to the cheese in a food by addition of a small amount, by incorporating an enzymolytic product of a cheese slurry with an enzymolytic product of casein. CONSTITUTION:An enzymolytic product preferably with <=50% moisture is incorporated with an enzymolytic product of casein in such a proportion as to give >=20mg N content soluble in phosphotungstic acid-sulfuric acid (N content soluble in PTA) per g final product and 0.6-0.85, preferably 0.63-0.73 ratio between N content soluble in PTA and N content soluble in trichloroacetic acid (N content soluble in TCA). |
