Processed cheese with improved firmness using cross-linking enzymes

A method of making a processed cheese comprising:

• a) producing cheese curds;
• b) mixing transglutaminase with the cheese curds;
• c) packing the mixture of cheese curds and transglutaminase to form cheese;
• d) allowing the cheese to age for a period of at least 24 hours, the transglutaminase reacting with protein in the curds to cross link the protein while the cheese is aging;
• and
• e) mixing the transglutaminase-treated cheese with other processed cheese ingredients and heating and mixing the combination to produce the processed cheese.

A method of making processed cheese comprising:

• a) ultrafiltering and diafiltering milk to produce a retentate;
• b) fermenting the retentate;
• c) adding transglutaminase to the retentate;
• d) removing water from the fermented retentate;
• e) providing temperature and pH conditions and allowing a period of time for the transglutaminase to cross link at least a portion of proteins in the retentate;
• and
• f) combining the fermented dewatered retentate with cross-linked proteins therein with other processed cheese ingredients, and heating and mixing the combination to produce the processed cheese.

A method of making processed cheese comprising:

• a) providing cheese material and other ingredients used to make the processed cheese;
• b) mixing transglutaminase with the cheese material and providing temperature and pH conditions and allowing time for the transglutaminase to cross link at least a portion of proteins in the cheese material;
• and
• c) heating and mixing the cheese material, transglutaminase and other processed cheese ingredients to form the processed cheese.

A process of adding a protein cross-linking enzyme to a cheese material so as to allow the enzyme to cross link protein in the cheese material comprising the steps of:

• a) ultrafiltering and diafiltering milk to produce a UF retentate;
• b) adding transglutaminase to the retentate at a level of between about 0.2 units and about 10 units of transglutaminase per gram of protein in the UF retentate;
• and
• c) evaporating water from the retentate to produce a UF cheese containing active transglutaminase.

A process of adding a protein cross-linking enzyme to a cheese material so as to allow the enzyme to cross link protein in the cheese material comprising the steps of:

• a) producing conventional cheese curds;
• b) mixing transglutaminase with the cheese curds at a level of between about 0.2 units and about 10 units of transglutaminase per gram of protein in the curds;
• and
• c) packing the mixed curds and transglutaminase into a container.