Title: Heat-stable flavoring components and cheese flavoring systems incorporating them
Application Number: 200610126646 Application Date: 2006.08.31
Publication Number: 1923041 Publication Date: 2007.03.07
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/23;A23L1/226;A23C19/028;A23C19/032
Applicant(s) Name: Kraft Foods Holdings Inc. Address:
Inventor(s) Name:
Attorney & Agent: zhangdie dong libing ai
Abstract:
    Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.
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