# US 2014/0193540 A1 · Soy/milk cheese-type and yoghurt-type products and method of making

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- Number: US 2014/0193540 A1
- Document ID: US20140193540A1
- Status: Published application
- Kind: A1
- Application number: 14/117,284
- Filed: 2012-05-12
- Published: 2014-07-10
- Earliest claimed: 2011-05-12
- Assignees: University of Guelph
- Inventors: Chunguo Lin; Jin Chen; Milena Corredig; Art Hill
- Web page: https://patentgrep.com/patent/US20140193540A1

## CPC

- A23C 19/055: Addition of non-milk fats or non-milk proteins {, polyol fatty acid polyesters or mineral oils}
- A23C 19/0328: {Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase}
- A23C 19/052: {Acidifying only by chemical or physical means}
- A23C 19/0682: {Mould-ripened or bacterial surface ripened cheeses}
- A23C 19/076: Soft unripened cheese, e.g. cottage or cream cheese
- A23C 20/005: {mainly containing proteins from pulses or oilseeds}
- A23L 11/45: Soy bean curds, e.g. tofu
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## 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.

## Claims

### Claim 1

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.; and
(e) optionally salting (d).

### Claim 2 (depends on 1)

The product of claim 1, wherein said method further comprises subjecting the molded product from (d) to external pressure.

### Claim 3 (depends on 1)

The product of claim 1, wherein said product is further brined.

### Claim 4 (depends on 1)

The product of claim 1, wherein said milk is present in amounts of from about 10% to about 90%.

### Claim 5 (depends on 1)

The product of claim 1, wherein said milk comprises 0% to 10% fat.

### Claim 6 (depends on 1)

The product of claim 1, wherein said firming agent is calcium chloride.

### Claim 7 (depends on 6)

The product of claim 6, wherein said firming agent is present in amounts from about 0% to about 0.5%.

### Claim 8 (depends on 1)

The product of claim 1, wherein said milk is renneted using rennet or a synthetic rennet equivalent.

### Claim 9 (depends on 1)

The product of claim 1, wherein acidification is effected by the addition of a lactic bacterial culture.

### Claim 10 (depends on 9)

The product of claim 9, wherein said lactic bacterial culture is added to the cold renneted milk prior to step (b).

### Claim 11 (depends on 1)

The product of claim 1, wherein acidification is effected by the addition of GdL, magnesium and/or calcium ions to (a).

### Claim 12

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; and
(e) dry salting (d) to form said cheese-type product.

### Claim 13 (depends on 12)

The method of claim 12, wherein the acidifying comprises adding lactic acid, citric acid, or GdL to (a).

### Claim 14 (depends on 12)

The method of claim 12, wherein the acidifying comprises adding lactic acid-producing bacteria to the cold renneted milk prior to mixing with the heated soy milk.

### Claim 15

(canceled)

### Claim 16

(canceled)

### Claim 17

(canceled)

### Claim 18

(canceled)

### Claim 19

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.

### Claim 20 (depends on 19)

The products of claim 19, wherein said coagulated soy protein is present as strands of interacting soy protein with said casein.

### Claim 21 (depends on 20)

The products of claim 20, wherein the product is a soy/milk cheese-type product having hardness, springiness, cohesiveness and chewiness similar to milk only soft cheese.

### Claim 22 (depends on 20)

The products of claim 20, wherein said product is a soy/milk yoghurt-type product with a high water holding capacity.

### Claim 23 (depends on 19)

The products of claim 19, wherein said soy protein is present in an amount of about up to 60% of said product.

### Claim 24 (depends on 19)

The products of claim 19, wherein said milk protein is present in an amount of about up to 90% of said product.

### Claim 25 (depends on 19)

The products of claim 19, wherein said product further comprises one or more of nonfat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a starch, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, a mineral, soluble fiber, fruit, vegetables, nuts, meat, spices, and other foodstuffs.

### Claim 26

(canceled)

### Claim 27

(canceled)

### Claim 28 (depends on 19)

The soy/dairy yoghurt-type product of claim 19 having less degree of syneresis leading to high water holding capacity similar to yoghurt.

### Claim 29

(canceled)

### Claim 30

(canceled)

### Claim 31

(canceled)