| abstract |
A process for the rapid production of a flavored cheese ingredient wherein cheese curd is intimately combined with water, protease, and lipase to create a mixture, the temperature of the mixture is adjusted to between about 75° to 95° F., and the mixture is incubated for a time sufficient to produce a cheese-flavored ingredient. The invention also relates to the flavored cheese ingredient produced by this process, and to foods containing said ingredients. |