Cheese flavouring systems prepared with bacterocins
A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flav...
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Main Authors | , , , |
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Format | Patent |
Language | English French German |
Published |
01.06.2005
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Edition | 7 |
Subjects | |
Online Access | Get full text |
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Abstract | A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacterocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the favoring system of the present invention without loss of flavor and while improving its microbial stability. |
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AbstractList | A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacterocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the favoring system of the present invention without loss of flavor and while improving its microbial stability. |
Author | MORAN, JAMES WILLIAM KOKA, RATHNA GALER, CHAD DAVID DIAS, BENJAMIN E |
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Discipline | Medicine Chemistry Sciences |
DocumentTitleAlternate | Mit Bakteriziden hergestellte Formulierungen zur Käsearomatisierung Formulations pour aromatisation de fromages préparées avec des bactériocines |
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Notes | Application Number: EP20040257003 |
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PublicationYear | 2005 |
RelatedCompanies | KRAFT FOODS HOLDINGS, INC |
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Snippet | A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is... |
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SubjectTerms | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
Title | Cheese flavouring systems prepared with bacterocins |
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