Back to results
US 10,667,538 B2Granted
Non-fat dry milk production processes for cheesemaking
AssigneeLeprino Foods Company
InventorRichard K. Merrill
Life of this patent
Estimating the term…
Abstract
Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. Powdered non-fat dry milk products are also disclosed. The products may include one or more milk proteins that have been enzymatically altered by chymosin, where the chymosin altered proteins are not coagulated. The products may also include one or more sequestants to bind calcium ions in the powdered product.
Claims28
A method of making a powdered dairy composition, the method comprising:
- adding a sequestrant for calcium and rennet directly to milk to make treated milk, wherein the sequestrant for calcium is added as a powder or aqueous solution to the milk, and wherein the sequestrant reduces a free calcium ion concentration in the treated milk to a level that prevents aggregation of rennet hydrolyzed milk proteins in the treated milk into a curd coagulum;
- and
- forming the treated milk into a treated milk powder, wherein the treated milk powder comprises substantially no aggregation of the rennet hydrolyzed milk proteins.
A method of making a powdered dairy composition, the method comprising:
- adding a buffer compound to milk to give the milk a pH of about 5.5 or more;
- adding oxidoreductase enzymes to the milk;
- adding a sequestrant for calcium and rennet directly to the milk to make treated milk, wherein the sequestrant for calcium is added as a powder or aqueous solution to the milk, and wherein the sequestrant reduces a free calcium ion concentration in the treated milk to a level that prevents aggregation of rennet hydrolyzed milk proteins in the treated milk into a curd coagulum;
- and
- forming the treated milk into a milk powder, wherein the milk powder comprises substantially no aggregation of the rennet hydrolyzed milk proteins.
2 more elements
A method of making a cheese product comprising:
- forming a cheese curd into a homogeneous cheese mass;
- mixing a dairy powder into the homogeneous cheese mass;
- forming the homogeneous cheese mass into a shape;
- and
- cooling the homogeneous cheese mass and forming the cheese product,
- wherein the dairy powder is made by:
- adding a sequestrant and rennet directly to milk to make treated milk, wherein the sequestrant for calcium is added as a powder or aqueous solution to the milk, and wherein the sequestrant reduces a free calcium ion concentration in the treated milk to a level that prevents aggregation of rennet hydrolyzed milk proteins in the treated milk into a curd coagulum;
- and
- drying the treated milk to form the dairy powder, wherein the dairy powder comprises substantially no aggregation of the rennet hydrolyzed milk proteins.
6 more elements
A method of making a cheese product comprising:
- providing a slurry;
- mixing a dairy powder into the slurry;
- combining the slurry with a cheese precursor to form an admixture;
- and
- processing the admixture to form the cheese product,
- wherein the dairy powder is made by:
- adding a sequestrant and rennet directly to milk to make treated milk, wherein the sequestrant for calcium is added as a powder or aqueous solution to the milk, and wherein the sequestrant reduces a free calcium ion concentration in the treated milk to a level that prevents aggregation of rennet hydrolyzed milk proteins in the treated milk into a curd coagulum;
- and
- drying the treated milk to form the dairy powder, wherein the dairy powder comprises substantially no aggregation of the rennet hydrolyzed milk proteins.
6 more elements
A method of making a cheese product comprising:
- providing a slurry;
- mixing a dairy powder into the slurry;
- combining the slurry with a cheese precursor to form an admixture;
- and
- processing the admixture to form the cheese product,
- wherein the dairy powder is made by:
- adding a buffer, an oxidoreductase enzyme, a sequestrant and rennet directly to milk to make treated milk, wherein the sequestrant for calcium is added as a powder or aqueous solution to the milk, and wherein the sequestrant reduces a free calcium ion concentration in the treated milk to a level that prevents aggregation of rennet hydrolyzed milk proteins in the treated milk into a curd coagulum;
- and
- drying the treated milk to form the dairy powder, wherein the dairy powder comprises substantially no aggregation of the rennet hydrolyzed milk proteins.
6 more elements
A method of making a cheese product comprising:
- providing a cheese;
- mixing a dairy powder with the cheese to make a mixed cheese, wherein the dairy powder is made by adding a sequestrant and rennet directly to milk to make treated milk, and wherein the sequestrant for calcium is added as a powder or aqueous solution to the milk, and further wherein the sequestrant reduces a free calcium ion concentration in the treated milk to a level that prevents aggregation of rennet hydrolyzed milk proteins in the treated milk into a curd coagulum;
- drying the treated milk to form the dairy powder, wherein the dairy powder comprises substantially no aggregation of the rennet hydrolyzed milk proteins;
- forming the mixed cheese and the dairy powder into a homogeneous cheese mass;
- forming the homogeneous cheese mass into a shape;
- and
- cooling the homogenous mass and forming the cheese product.
4 more elements
A method of making a cheese product comprising:
- mixing a dairy powder into a cheese curd;
- forming the cheese curd into a homogeneous cheese mass;
- forming the homogeneous cheese mass into a shape;
- and
- cooling the homogeneous cheese mass and forming the cheese product,
- wherein the dairy powder is made by:
- adding a sequestrant and rennet directly to milk to make treated milk, wherein the sequestrant for calcium is added as a powder or aqueous solution to the milk, and wherein the sequestrant reduces a free calcium ion concentration in the treated milk to a level that prevents aggregation of rennet hydrolyzed milk proteins in the treated milk into a curd coagulum;
- and
- drying the treated milk to form the dairy powder, wherein the dairy powder comprises substantially no aggregation of the rennet hydrolyzed milk proteins.
6 more elements
A powdered non-fat dry milk product comprising:
- one or more milk proteins that have been hydrolyzed by chymosin directly added to milk, wherein the chymosin hydrolyzed proteins are not coagulated;
- and
- a sequestant to bind calcium ions in the powdered product, wherein the sequestrant is directly added to the milk in an amount sufficient to prevent the chymosin hydrolyzed proteins from coagulating, and wherein the sequestrant for calcium is added as a powder or aqueous solution to the milk.
Dependencies are inferred from the claim text.