[go: up one dir, main page]

Liu et al., 2009 - Google Patents

Production of natural fruity flavour in dairy foods

Liu et al., 2009

View PDF
Document ID
4689186515337482814
Author
Liu S
Crow V
Holland R
Publication year
Publication venue
Nutrition & Food Science

External Links

Snippet

Purpose–The purpose of this paper is to investigate in situ production of aroma‐active esters in dairy foods so as to improve flavour and to produce fruity flavour concentrate. Design/methodology/approach–Lipase, ethanol or bacterial cultures are added to dairy …
Continue reading at www.researchgate.net (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific micro-organisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific micro-organisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or micro-organisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations

Similar Documents

Publication Publication Date Title
Collins et al. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Kondyli et al. Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture
Murtaza et al. Cheddar cheese ripening and flavor characterization: a review
Buffa et al. Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk
Fox et al. Chemistry and biochemistry of cheese
FI58714B (en) FOERFARANDE FOER FRAMSTAELLNING AV EN LIPOLYSERAT TRIGLYCERIDFETT INNEHAOLLANDE SMAK FOERBAETTRANDE NAERINGSKOMPONENT
Grappin et al. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
Scintu et al. Typicity and biodiversity of goat and sheep milk products
JP4563152B2 (en) Cheese flavor system prepared using bacteriocin
Seitz Microbial and enzyme-induced flavors in dairy foods
Atasoy et al. Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening
Spelbrink et al. Potato patatin generates short-chain fatty acids from milk fat that contribute to flavour development in cheese ripening
Lanciotti et al. Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese
JP2023515570A (en) Lipases, compositions, methods, and uses thereof
Pagthinathan et al. Biochemistry of cheese ripening
Annapure et al. Commercial enzymes in dairy processing
Hayaloglu et al. Primary biochemical events during cheese ripening
US20050130279A1 (en) Transesterification reaction for production of dairy flavour enhancing esters
Tologana et al. Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture
Liu et al. Production of natural fruity flavour in dairy foods
Wolf et al. Production of flavour compounds from fat during cheese ripening by action of lipases and esterases
Abeijon Mukdsi et al. Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe’s milk cheese models
CA1322691C (en) Cheese flavouring composition
Caputo et al. Exogenous enzymes in cheese making: An overview
Sudhir et al. Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening