Preparation of cheese with microencapsulated enzymes
AssigneeWisconsin Alumni Research Foundation
InventorsNorman F. Olson, Edward L. Magee, Jr.
Life of this patent
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Abstract
A food processing component such as an enzyme extract is microencapsulated by mixing the food processing component in aqueous medium with an oleaginous material such as milk fat to form a water-in-oil emulsion and then dispersing the water-in-oil emulsion in an aqueous liquid such as milk to form a suspension of oleaginous microcapsules containing the food processing compoent. By forming microcapsules containing a cheese flavor producing enzyme extract in milk and making cheese curd from the milk, accelerated flavor production can be obtained during ripening of the cheese curd.
Claims19
A process for accelerating flavor production during cheese ripening comprising emulsifying an aqueous enzyme extract of cheese flavoring microorganism in a fluid oleaginous material-emulsifying agent mixture to produce a water-in-oil emulsion wherein the aqueous extract constitutes the discontinuous phase dispersed within a continuous phase of fluid oleaginous material, dispersing the resulting emulsion in milk to form a suspension of oleaginous microcapsules containing the aqueous extract dispersed therein, coagulating the resultant milk containing suspended microcapsules to produce a cheese curd, and curing the curd to produce cheese containing flavors generated by the extract of the cheese flavoring microorganisms contained by the microcapsules.
A process for producing cheese, having an increased content of diacetyl and acetoin, comprising emulsifying an aqueous enzyme containing cell free extract from the microorganism Streptococcus lactis. subsp. diacetilactis in a milk fat-emulsifier mixture to produce a water in oil emulsion wherein the aqueous cell free extract constitutes a discontinuous phase dispersed within a continuous phase of milk fat, dispersing the resultant emulsion with agitation into skim milk to form a suspension of milk fat microcapsules containing the cell free extract dispersed therein, coagulating the resultant skim milk containing suspended microcapsules to produce a cheese curd, and curing the curd to produce cheese containing diacetyl and acetoin generated by the enzymes in the cell free extract contained by the milk fat microcapsules.
Dependencies are inferred from the claim text.