Composition for Colouring Cheese Curd
AssigneeCybercolors Ltd.
InventorsNoel Sexton, Kieran Dwane, John Langton, Aine Curtin, Frank O'Sullivan
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Abstract
A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.
Claims36
A composition for colouring cheese curd comprising:
- a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate.
A method for preparing a composition for colouring cheese curd, the method comprising the steps of:
- (a) mixing an effective amount of paprika, an effective amount of a carotenoid, and a fat to form an oil phase;
- (b) heating the oil phase to a suitable temperature;
- (c) mixing and heating a caesinate to a suitable temperature to form an aqueous phase;
- (d) mixing the oil phase and aqueous phase together to form an emulsion;
- and
- (e) optionally cooling the emulsion to a suitable temperature so as to provide a composition for colouring cheese curd.
A method of colouring cheese comprising the steps of:
- (i) adding:
- a starter culture;
- rennet;
- and a composition comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate;
- to milk;
- (ii) incubating the mixture so as to generate curd and whey fractions;
- and
- (iii) separating the curds from the whey.
A cheese coloured by a composition comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate.
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Dependencies are inferred from the claim text.