Title: Flavor development by enzyme preparation in natural and processed cheddar cheese

Abstract: A method was developed for producing cheddar cheese from pasteurized milk characterized by the addition of enzyme preparations to the cheddared curds prior to curing. An enzyme mixture of food grade lipase, microbial and animal, and neutral protease is added to substantially reduce the curing time of the cheese and at the same time impart the appropriate cheddar cheese flavor with minimum bitterness and rancidity. Optionally, peptidase enzyme may be added.

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Inventors: Kosikowski, Frank V. (Ithaca, NY, US)

Application Number: 468862
Filing Date: 1974-05-10
Publication_date: 1976-08-17
Assignee: Cornell University (Ithaca, NY)
Primary Class(es): 426/35 426/37, 426/42, 426/61, 426/63, 426/582
Other Classes:
US Patent Ref:

2531329	Nov, 1951	Farnham	426/63.
2793122	May, 1957	Erekson	426/36.
2965492	Dec, 1960	Bauman et al.	426/36.
3295991	Jan, 1967	Cort et al.	426/38.
3446627	May, 1969	Noznick et al.	426/36.
3650768	Mar, 1972	Roberts	426/35.

Other Refs:
Primary Examiner: Jones, Raymond N.
Assistant Examiner: Yoncoskie, R. A.
Attorney: Laubscher; Lawrence E., Wood; Theodore C., Barnard; Ralph R.