FOERFARANDE FOER FOERBAETTRING AV GAMMAL GOUDA-OSTAROM HOS EN AETBAR PRODUCT COLORS ET CALCIUM SALT AV EN ALKANSYRA ELLER ALKANDISYRA TILLSAETTES

摘要

The cheese flavour of edible products is improved by the addition of calcium salts of unsubstituted mono- or di- C4 to C8 carboxylic acids. Especially the addition of calcium 2-methyl butanoate and/or calcium 3-methyl butanoate is useful to improve the old Gouda cheese flavour.