CARBOXYPEPTIDASE FOR CHEESE RIPENING

• Main Authors: DIJK ALBERTUS ALARD VAN, FOLKERTSMA BAUKJE, DEKKER PETRUS JACOBUS THEODORUS
• Format: Patent
• Language: English
• Published: 24.07.2014
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.