| 摘要 |
A method for producing a cheese flavored substance by fermentation of a flavor development medium with a source of lipase/protease and a lactic acid-producing strain of microorganism, the cheese flavored substance produced by the method, and foods containing the cheese flavored substance are claimed. In a preferred embodiment, the source of lipase/protease is Candida lipolytica. The flavor development medium may contain no milk fat, or milk fat in a concentration ranging up to 50% (weight/volume %) of the flavor development medium. |
