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US 4,379,170 AGranted
Process for manufacture of cheese
AssigneeKraft, Inc.
InventorsDavid H. Hettinga, Robert J. Wargel, Richard C. Tripp
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AssigneeKraft, Inc.
InventorsDavid H. Hettinga, Robert J. Wargel, Richard C. Tripp
Estimating the term…
A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.
In a process for the manufacture of cheese the steps of preparing a non-hydrolyzed milk protein composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for fat, said milk protein composition being prepared by removing water and fermentable sugars from milk, separately preparing a hydrolyzed milk protein composition by treating a milk protein with a protease to hydrolyze this milk protein and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk protein composition with said non-hydrolyzed milk protein composition, the hydrolyzed milk protein composition having a trichloroacetic acid soluble tyrosine in an amount between about 500 and about 3000 micrograms per milliliter and providing a minor portion of the protein in the cheese, adding a culture to the mixture, adding a coagulant to cause setting, breaking the set mixture to provide curd and whey, firming the curd by cooking, draining whey from the curd, and recovering and pressing the curd.
In a process for the manufacture of cheese the steps of preparing a non-hydrolyzed milk protein composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat, said milk protein composition being prepared by removing water and fermentable sugars from milk, separately preparing a hydrolyzed milk protein composition by treating milk protein with a protease to hydrolyze this portion of milk protein and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk protein with said milk protein composition, treating milk fat with a lipase to hydrolyze the milk fat and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk fat with the said milk protein composition and said hydrolyzed milk protein composition, adding a culture to the mixture, adding a coagulant to cause setting, breaking the set mixture to provide curd and whey, firming the curd by cooking, draining whey from the curd, and recovering and pressing the curd.
Dependencies are inferred from the claim text.