• Patent

Process of removing the cooked flavor from milk

Milk having "cooked" flavor produced by heat treatment, such asultra-high-temperature processing, is contacted with immobilizedsulfhydryl oxidase to remove the "cooked" flavor.

Citation

Swaisgood, HE. (1977). IPC No. U.S. Process of removing the cooked flavor from milk. (Patent No. 4053644).