Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes
The invention relates to a flavor ferment for use in a natural cheese make process.
1 . A flavor ferment for use in a natural cheese make process comprising a milk based substrate and having a free amino acid level of 200000-400000 μmol/L.
2 . The flavor ferment of claim 1 wherein the free amino acid level is approximately 250000 μmol/L.
3 . A flavor ferment for use in a natural cheese make process comprising a milk based substrate and having a glutamic acid level of 20000-60000 μmol/L
4 . The flavor ferment of claim 3 wherein the glutamic acid level is approximately 40000 μmol/L.
5 . A flavor ferment for use in a natural cheese make process comprising a milk based substrate and having sweet tasting amino acids values of 5000-10000 μmol/L for glycine, 10000-30000 μmol/L for alanine and 10000-30000 μmol/L for proline.
6 . The flavor ferment of claim 5 wherein the sweet tasting amino acids value are approximately 6000 μmol/L for glycine, 20000 μmol/L for alanine and 20000 μmol/L for proline.
7 . A flavor ferment for use in a natural cheese make process comprising a milk based substrate and having organic acids content of approximately 30-70 mg/g of lactic acid, 1.0-5.0 mg/g of succinic acid, 0.2-5.0 mg/g of acetic acid, and 0.2-9.0 mg/g of propionic acid.
8 . The flavor ferment of claim 7 wherein the approximate organic acids content of lactic acid is 47.4 mg/g, of succinic acid is 1.6 mg/g, of acetic acid is 0.8 mg/g and of propionic acid is 0.9 mg/g.
9 . A flavor ferment for use in a natural cheese make process comprising a milk based substrate and having a free amino acid level of 200000-400000 μmol/L, having a glutamic acid level of 20000-60000 μmol/L, having sweet tasting amino acids values of 5000-10000 μmol/L for glycine, 10000-30000 μmol/L for alanine and 10000-30000 μmol/L for proline, and having organic acids content of approximately 30-70 mg/g of lactic acid, 1.0-5.0 mg/g of succinic acid, 0.2-5.0 mg/g of acetic acid, and 0.2-9.0 mg/g of propionic acid.
10 . A method for producing natural cheese with flavor attributes similar to processed cheese, said method including the steps:
creating a flavor ferment using one of reconstituted milk, concentrated milk, membrane filtered milk, UHT milk as a substrate and having the flavor attributes of processed cheese; and
adding the flavor ferment during the production of natural cheese.
11 . The method of claim 10 wherein the flavor ferment is added at a rate of 5-20 grams/kg of curd.