• English
  • Deutsch
  • Log In
    Password Login
    Research Outputs
    Fundings & Projects
    Researchers
    Institutes
    Statistics
Repository logo
Fraunhofer-Gesellschaft
  1. Home
  2. Fraunhofer-Gesellschaft
  3. Artikel
  4. Mikrobiell-enzymatische Herstellung eines Käsekomplexaromas
 
  • Details
  • Full
Options
1993
Journal Article
Title

Mikrobiell-enzymatische Herstellung eines Käsekomplexaromas

Other Title
Microbial-enzymatic production of a cheese flavour concentrate
Abstract
The production of cheese flavours is based on the application of selected microorganisms and/or enzymes. Thus, the reactions of flavour formation occuring during natural ripening of cheese can be imitated. The described process deals with the fermentative production of hard cheese flavour using a mixed culture of pro- and eucaryotic microorganisms as well as lipolytic and proteolytic enzymes. Under suitable process conditions the desired cheese flavour develops within 4 days. It can be concentrated by means of ultrafiltration or drying. The produced flavour can be utilized as a natural additive in several sectors of the food industry.
Author(s)
Bez, J.
Brunner, M.
Luck, T.
Journal
Bioforum  
Language
German
ILV  
Keyword(s)
  • aroma profile

  • Aromaprofil

  • cheese flavour

  • Enzym

  • enzyme

  • fermentation

  • Käsearoma

  • Mischkultur

  • mixed culture

  • Cookie settings
  • Imprint
  • Privacy policy
  • Api
  • Contact
© 2024