• 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, H. E. (1977). IPC No. U.S.Process of removing the cooked flavor from milk (Patent No. 4053644.)