The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jun. 18, 2024
Filed:
Sep. 06, 2022
Method for moderately increasing content of dimethyl disulfide in casein-containing processed cheese
Zhejiang University of Science and Technology, Zhejiang, CN;
Gongnian Xiao, Zhejiang, CN;
Kewei Cheng, Zhejiang, CN;
Ruosi Fang, Zhejiang, CN;
Lin Li, Zhejiang, CN;
Bingquan Chu, Zhejiang, CN;
Xin Lu, Zhejiang, CN;
Jinyan Gong, Zhejiang, CN;
Xian Li, Zhejiang, CN;
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY, Zhejiang, CN;
Abstract
The present invention relates to a method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese. The method includes the following steps: taking a cheese powder, adding chymosin for enzymolysis, and subjecting a material obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder; preparing materials; taking the modified cheese powder, heating the modified cheese powder under stirring until the cheese powder is melt, adding sodium bicarbonate to adjust the pH to 6-7, and adding papain for enzymolysis; taking a material obtained after the enzymolysis, adding butter, a skimmed milk powder, fructo-oligosaccharide and water for mixing by stirring, and then adding an emulsifying salt, glutamine transaminase and salt for uniform heating and stirring to obtain a mixture; and subjecting the mixture to heat treatment, hot filling and cooling in sequence to obtain processed cheese.