Dairy-like compositions and related methods
AssigneeNew Culture Inc.
InventorsInja RADMAN, Neil ADAMES, Patrick STODDARD, Dilrajkaur PANFAIR
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Abstract
Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.
Claims132
A hybrid micelle composition, comprising at least two casein proteins, wherein the two casein proteins are from different mammalian species;
- wherein at least one of the casein proteins is a recombinant protein;
- and wherein the casein proteins are associated in micellar form.
A hybrid micelle composition, comprising two or more recombinant casein proteins, wherein at least two recombinant casein proteins are from different mammalian species;
- wherein the composition comprises a first alpha casein protein and a first kappa casein protein, and wherein the first alpha casein protein and the first kappa casein protein are associated in micellar form.
A method for producing a hybrid micelle composition, comprising:
- providing an alpha casein protein and a kappa casein protein, wherein at least one of the alpha casein protein and the kappa casein protein is a recombinant protein, and wherein (a) the alpha casein protein and the kappa casein protein are from a different mammalian species, and/or (b) the alpha casein protein comprises a deletion in the amino acid sequence as compared to a native alpha casein protein sequence;
- and combining the alpha casein protein and a kappa casein protein and at least one salt under conditions wherein alpha casein protein and a kappa casein protein form a micellar form in a liquid colloid.
A hybrid micelle composition, comprising an alpha casein protein and a recombinant truncated kappa casein protein, wherein the alpha casein protein and the recombinant truncated kappa casein protein are associated in micellar form.
A pasta-filata cheese product comprising:
- between 70-85% of an alpha casein;
- between of an ovine kappa casein;
- wherein at least one of the alpha casein and the kappa casein is a recombinant protein and wherein the alpha casein and the kappa casein are associated in micellar form;
- a fat in range 0-50%;
- and one or more salts from group of:
- calcium, phosphate and citrate;
- wherein the cheese product is extremely melty and stretchy and displays melt and stretch superior to cheese derived using bovine kappa casein, and wherein the cheese product has pasta-filata like structure and/or firmness.
A pasta-filata cheese product comprising:
- between 70-85% of an alpha casein;
- between 15-30% of a bovine or caprine kappa casein;
- wherein at least one of the alpha casein and the kappa casein is a recombinant protein and wherein the alpha casein and the kappa casein are associated in micellar form;
- a fat in range 0-50%;
- and one or more salts from group of:
- calcium, phosphate and citrate;
- wherein the cheese product has a pasta-filata-like melt, stretch, structure and/or firmness.
A hard-matured cheese product comprising:
- between 70-85% of an alpha casein;
- between 15-30% of an ovine kappa casein;
- wherein the alpha casein and the kappa casein are associated in a combination of micellar and aggregate forms;
- a fat in range 0-50%;
- and one or more salts from group of:
- calcium, phosphate and citrate;
- wherein the cheese product has a swiss-like or cheddar-like consistency and is capable of melting.
A very hard dry cheese product comprising:
- between 70-85% of an alpha casein;
- between 15-30% of an ovine kappa casein;
- wherein the alpha casein and the kappa casein are associated in a combination of micellar and aggregate forms;
- a fat in range 0-50%;
- and one or more salts from group of:
- calcium, phosphate and citrate;
- wherein the cheese product has a parmesan-like crumbly consistency and is capable of melting.
A goat-like soft and spreadable cheese product comprising:
- between 70-85% of an alpha casein lacking PTMs;
- between 15-30% of a caprine kappa casein;
- wherein at least one of the alpha casein and the kappa casein is a recombinant protein and wherein the alpha casein and the kappa casein are associated in micellar form;
- a fat in range 0-50%;
- and one or more salts from group of:
- calcium, phosphate and citrate;
- wherein the cheese product has a soft and spreadable consistency.
A soft cheese product comprising:
- between 70-75% of a truncated alpha casein;
- between 25-30% of a kappa casein;
- wherein at least one of the alpha casein and the kappa casein is a recombinant protein and wherein the alpha casein and the kappa casein are associated in micellar form;
- a fat in range 0-50%;
- and one or more salts from group of:
- calcium, phosphate and citrate;
- wherein the cheese product has a cottage-cheese like consistency and moisture.
A yogurt-like product comprising:
- between 70-75% of a truncated alpha casein and between 25-30% of a kappa casein;
- wherein at least one of the alpha casein and the kappa casein is a recombinant protein and wherein the alpha casein and the kappa casein are associated in micellar form;
- a fat and a sugar, and one or more salts from group of:
- calcium, phosphate, citrate;
- wherein the yogurt-like product has a moist and loose consistency.
A crumbly cheese product comprising:
- between 70-75% of an alpha casein;
- between a 25-30% of a truncated bovine kappa casein;
- wherein the alpha casein and the kappa casein are associated in a combination of micellar and aggregate forms;
- a fat in range 0-50%;
- and one or more salts from group of:
- calcium, phosphate and citrate;
- wherein the cheese product has a crumbly consistency and is capable of melting.
A method for regulating the yield of curd comprising:
- providing an alpha casein protein and a kappa casein protein;
- combining the alpha casein protein and a kappa casein protein and at least one salt under conditions wherein alpha casein protein and a kappa casein protein form a micellar form in a liquid colloid;
- and
- coagulating the liquid colloid to form a curd,
- wherein the ratio of alpha casein protein to a kappa casein protein regulates the yield of curd.
Dependencies are inferred from the claim text.