Process for producing cheese
AssigneeNovozymes A/S
InventorPer Munk Nielsen
Life of this patent
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Abstract
The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.
Claims38
A process for producing cheese, which comprises the steps of:
- a) treating cheese milk or a fraction of the cheese milk with a phospholipases;
- and
- b) producing cheese from the cheese milk,
- wherein step a) is conducted before and/or during step b).
The process of any of the preceding claims, wherein step a) is conducted before step b).
The process of any of the preceding claims, wherein step a) is conducted during step b).
The process of any of the preceding claims, wherein the enzyme treatment in step a) is conducted on the cheese milk.
The process according to any of the preceding claims, further comprising the step of subjecting the cheese to a heating treatment.
The process according to any of the preceding claims, wherein the cheese milk or the fraction of the cheese milk is subjected to a homogenization step before the production of cheese.
The process according to any of the preceding claims, wherein the cheese is selected from the group consisting of Campesino, Chester, Danbo, Drabant, Herregard, Manchego, Provolone, Saint Paulin, Soft cheese, Svecia, Taleggio, White cheese, Cheddar, Colby, Edam, Muenster, Gryere, Emmenthal, Camembert, Parmesan, Romano, Mozzarella, Feta;
- cream cheese, Neufchatel, Quarg, and Queso Blanco.
The process according to any of the preceding claims, wherein the cheese is selected from the group consisting of rennet-curd cheese produced by rennet-coagulation of the cheese curd;
- ripened cheeses, such as, e.g. Cheddar, Colby, Edam, Muenster, Gryere, Emmenthal, Camembert, Parmesan and Romano;
- fresh cheeses, such as, e.g. Mozzarella and Feta;
- and acid coagulated cheeses, such as, e.g., cream cheese, Neufchatel, Quarg, and Queso Blanco.
The process according to any of the preceding claims, further comprising the step of processing the cheese into a food product, such as, e.g. pizza, ready-to-eat dishes, toast, burgers, lasagna, dressing, sauces, cheese powder, cheese flavor, processed cheese or as an ingredient in other food products.
The process according to any of the proceeding claims, wherein the cheese product is not processed cheese.
The process of any of the preceding claims, wherein the enzyme is selected from the group consisting of phospholipase A1, phospholipase A2 and phospholipase B.
The process according to any of the preceding claims, wherein the phospholipase is an animal phospholipase or a microbial phospholipase.
The process of any of the preceding claims, wherein the phospholipase is a pancreas-derived phospholipase, such as, e.g., phospholipase A2, e.g. from a porcine pancreas.
The process according to any of the preceding claims, wherein the phospholipase is a purified phospholipase.
The process according to any of the preceding claims, wherein the phospholipase is provided by a lactobacillus used as a starter organism in the cheese production.
The process according to any of the proceeding claims, further comprising the step of removing or reducing the content of the phospholipase enzyme protein after the enzymatic treatment.
The process according to any of the proceeding claims, further comprising the step of inactivating the phospholipase after the enzymatic treatment.
The process according to any of the preceding claims, wherein the phospholipase treatment is conducted at pH 4-9, such as, e.g. pH 5-7, preferably pH 5.5-7.0.
The process of any preceding claim, wherein the phospholipase treatment is conducted at 3-7° C.
A process for producing cheese, which comprises the steps of:
- a) treating a composition comprising milk fat with a phospholipase;
- and
- b) producing cheese from the enzyme-treated composition of step a),
- wherein step a) is conducted before step b) and/or during step b).
Use of a cheese produced by the process of any of the preceding claims in pizza, ready-to-eat dishes, processed cheese or as an ingredient in other food products.
Use of a phospholipase in the manufacturing of a cheese product, wherein the phospholipase treatment is conducted on cheese milk or a fraction thereof before and/or during the production of the cheese.
Dependencies are inferred from the claim text.