Preparation of cheese with microencapsulated enzymes

摘要

A food processing component such as an enzyme extract is microencapsulated by mixing the food processing component in aqueous medium with an oleaginous material such as milk fat to form a water-in-oil emulsion and then dispersing the water-in-oil emulsion in an aqueous liquid such as milk to form a suspension of oleaginous microcapsules containing the food processing compoent. By forming microcapsules containing a cheese flavor producing enzyme extract in milk and making cheese curd from the milk, accelerated flavor production can be obtained during ripening of the cheese curd.