Cheese and yogurt like compositions and related methods
AssigneeNew Culture Inc.
InventorsMatt Gibson, Inja Radman, Arie Abo
Life of this patent
Estimating the term…
Abstract
Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.
Claims24
1-75. (canceled)
An edible composition comprising a coagulated colloid, wherein the coagulated colloid comprises α casein protein and κ casein protein associated in a micellar form, wherein at least one of the α (alpha) casein protein and the κ (kappa) casein protein is recombinantly produced;
- and wherein the cheese composition does not contain β (beta) casein protein.
A method for producing an edible composition, comprising:
- combining a recombinant α casein protein, a recombinant κ casein protein and at least one salt under conditions, wherein the α casein protein and the κ casein protein form a micellar form in a liquid colloid, wherein the micellar form does not include β casein protein;
- and subjecting the liquid colloid to a first condition to form coagulates.
A liquid colloid comprising a micellar form, wherein the micellar form comprises a recombinant α casein protein, a recombinant κ casein protein and at least one salt, wherein the micellar form does not include β casein protein.
Dependencies are inferred from the claim text.