Patent ID: 9144249
Filing Date: 2015-09-29
Classification: A23C,A23L,C12Y

Abstract:
1. A method of preparing a cheese product comprising (a) contacting a cheese composition comprising lipids and lactose with a purified lactose or a composition comprising a purified lactose, and subsequently, (b) contacting the cheese composition with one or more lipases and one or more lactases, wherein at least one of the one or more lipases preferentially hydrolyzes short chain fatty acids before hydrolyzing long chain fatty acids, and wherein at least one of the one or more lactases exhibits galactose transferring activity, and wherein the cheese product has a stronger cheese flavor and/or less of a soapy flavor associated with reduced palmitic acid or stearic acid levels than a comparable product treated with the one or more lipases but not the one or more lactases.