| 摘要 |
Enzyme-containing compositions made from gullets of young milk-fed animals and used to enhance the flavor and/or body consistency of cheeses are stabilized against loss of lipolytic activity by admixing therewith a stabilizing reagent comprising (a) at least 0.1 wt. % stannous chloride, (b) about 0.1 to about 1 weight % zinc chloride, or (c) at least 0.1 wt. % of one or more specific food acceptable divalent cationic salts and at least 0.05 wt. % of one or more food acceptable reducing agents, other than stannous chloride, capable of reacting with proteins without substantially denaturating them.
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