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US 4,397,926 AGranted
Preparation of cheese analogs from combinations of acid casein and rennet casein
AssigneeBorden, Inc.
InventorsMostafa K. Galal, William C. Haines, Beverly I. Roberto
Life of this patent
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Abstract
A cheese analog and processes for making it. The casein content comprises a combination of rennet casein and acid casein. The process involves forming a paste of rennet casein with a melting salt solution, blending acid casein with the paste until the acid casein is completely dispersed, adding edible oil and other conventional ingredients to the blend and cooking and mixing until a homogeneous, smooth plastic mass is obtained, and then cooling the mass to form the product.
Claims13
A process for making a cheese analog product comprising
- mixing rennet casein with a melting salt solution at an elevated temperature of from about 110.degree. F. (43.degree. C.) to about 150.degree. F. (66.degree. C.) until the rennet casein has dissolved to form a paste,
- blending acid casein with said paste until the acid casein is completely dispersed,
- adding an edible oil and other conventional ingredients of a cheese analog to said blend and mixing at an elevated temperature of from 160.degree. F. (71.degree. C.) to 190.degree. F. (88.degree. C.) until a homogeneous, smooth plastic mass is obtained, and then
- cooling the mass to form the cheese analog product.
1 more element
The process for making a cheese analog product consisting of
- mixing rennet casein with a melting salt solution at an elevated temperature of from about 110.degree. F. (43.degree. C.) to about 150.degree. F. (66.degree. C.) until the rennet casein has dissolved to form a paste,
- blending acid casein with said paste until the acid casein is completely dispersed,
- adding an edible oil and other conventional ingredients of a cheese analog to said blend and mixing at an elevated temperature in the range of from 165.degree. F. (74.degree. C.) to 180.degree. F. (82.degree. C.) until a homogeneous, smooth plastic mass is obtained,
- adjusting the pH of the smooth plastic mass to the range of from 5.4 to 6.0, and then cooling the mass to form the cheese analog product,
- the total protein content of the product not exceeding about 30% by weight but including at least 1% by weight of rennet casein and at least 1% by weight of acid casein, all of said percentages being based on the final product, the total amount of casein in the product being up to 65% by weight of the total amount of water in the product, and the weight of melting salts present in the product being at least 3% and up to 15% by weight of the total casein in the product and at least 5% by weight of the rennet casein in the product.
2 more elements
Dependencies are inferred from the claim text.