still for forbettring of old gouda - ostarom in a etbar product with a salt of a alkansyra or alkandisyra tillsettes

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.