Soy/milk cheese-type and yoghurt-type products and method of making
AssigneeUniversity of Guelph
InventorsChunguo Lin, Jin Chen, Milena Corredig, Art Hill
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Abstract
Novel soy/milk gels are provided useful for making cheese-type and yoghurt type products. Method for preparing such products are also disclosed herein. In particular, the invention relates to a soy/milk cheese-type product which is a blend of soy milk and milk and to a method for the preparation thereof. In further aspects, is a soy/milk yoghurt-type product and a method for the preparation thereof.
Claims31
A soy/milk cheese-type product prepared by a method comprising:
- (a) mixing hot soy milk with cold renneted milk;
- (b) acidifying and adding a firming agent to said mixture from (a);
- (c) mixing the product resulting from (b) for a time sufficient to cool (b) and effect simultaneous gelation of soy milk and milk;
- (d) transfer the product resulting from (c) into molds at a temperature of less than about 35° C.;
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- (e) optionally salting (d).
A method for making a soy/milk cheese-type product, the method comprising:
- (a) mixing heated soy milk with cold renneted milk;
- (b) acidifying and cooling (a) to effect simultaneous gelation of the soy milk and the milk;
- (c) coagulating cooled (b) and setting;
- (d) allowing (c) to incubate overnight;
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- (e) dry salting (d) to form said cheese-type product.
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A soy/milk cheese-type product or a soy/milk yoghurt-type product, said products comprising mixed gels of rennet coagulated casein micelles and acid coagulated soy protein.
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Dependencies are inferred from the claim text.