Casein-soluble protein complex
AssigneeSchreiber Foods, Inc.
InventorsErnest A. Childs, Rajagopalan Narasimhan
Life of this patent
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Abstract
A casein-soluble protein complex is prepared by raising the pH of an aqueous medium containing casein and soluble protein to within the range of 7.0 to 8.0, heating to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C. and holding for a time sufficient to form the complex. Precipitation of the complex is then carried out by adjusting the temperature to within the range of 32.2.degree. C. to 76.7.degree. C. and lower the pH to within the range of 4.2 to 5.5 whereby the complex precipitates. The resultant precipitated complex is unique and can be used in making processed and imitation cheeses.
Claims109
A process for recovering a curd of casein and soluble proteins from an aqueous medium comprising:
- (a) adjusting the pH of the aqueous medium to an alkaline pH of less than about 8.0;
- then
- (b) heating the aqueous medium to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated aqueous medium for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (d) adjusting the temperature of the aqueous medium to the range of about 32.2.degree. C. and 76.7.degree. C.;
- and
- (e) adjusting the pH of the aqueous medium to the range of 4.2 to 5.5 to precipitate the casein-soluble protein complex in the aqueous medium;
- and then
- (f) separating the complex precipitate from the aqueous medium to recover a curd of casein and soluble proteins, said curd being useful as both the curd ingredient in the making of natural cheeses and as the natural cheese ingredient in the making of processed and imitation cheeses.
A process for recovering a curd of casein and soluble proteins from skim milk comprising:
- (a) adjusting the pH of the skim milk to an alkaline pH of less than about 8.0;
- then
- (b) heating the skim milk to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated skim milk for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (d) adjusting the temperature of the skim milk to the range of about 32.2.degree. C. to 76.7.degree. C.;
- and
- (e) adjusting the pH of the skim milk to the range of 4.2 to 5.5 to precipitate the casein-soluble protein complex in a whey;
- and then
- (f) separating the complex precipitate from the whey to recover a curd of casein and soluble protein, said curd being useful as both the curd ingredient in the making of natural cheeses and as the natural cheese ingredient in the making of processed and imitation cheeses.
A process for recovering a curd from cow's milk having casein and soluble proteins therein comprising:
- (a) admixing cow's milk with non-milk soluble proteins to form a solution;
- then
- (b) adjusting the pH of the solution to an alkaline pH of less than about 8.0;
- then
- (c) heating the solution to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (d) holding the heated solution for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (e) adjusting the temperature of the solution to the range of about 32.2.degree. C. and 76.7.degree. C.;
- and
- (f) adjusting the pH of the solution to the range of 4.2 to 5.5 to form a precipitate of the casein-soluble protein complex in a whey;
- and then
- (g) separating the complex precipitate to recover the curd from the whey, said curd being useful as both the curd ingredient in the making of natural cheeses and as the natural cheese ingredient in the making of processed and imitation cheeses.
A process for treating an aqueous mixture of casein and soluble proteins, said process comprising:
- (a) adjusting the pH of the aqueous mixture to an alkaline pH of less than about 8.0;
- then
- (b) heating the aqueous mixture to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated aqueous mixture for a time period sufficient to permit the formation of a casein-soluble protein complex.
A soluble casein-soluble protein complex comprising proteins having about the following molecular weights measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500, 20,100;
- 19,000.
A casein-soluble protein complex precipitate comprising proteins having about the following molecular weights measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000.
A curd of casein and soluble proteins comprising proteins having about the following molecular weights measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000.
A curd comprising:
- 35-80 percent water by weight;
- and
- 65-20 percent solids by weight, said solid comprising:
- 23-69 percent by weight of casein-soluble protein complex precipitate having the following molecular weights measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000;
- 25-60 weight percent of butterfat;
- 3-9 weight percent of lactose;
- and
- 3-8 weight percent of minerals.
A curd comprising:
- 35-80 percent water by weight;
- and
- 65-20 percent solids by weight, said solids comprising:
- 83 to 94 percent by weight of casein-soluble protein complex precipitate having the following molecular weights measured in Daltons by the Gainer method:
- 68,600, 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000;
- 3 to 9 weight percent of lactose;
- and
- 3 to 8 weight percent of minerals.
A curd comprising:
- 50 to 80 percent water by weight;
- and
- 50 to 20 percent solids by weight, said solids comprising:
- 83 to 94 percent by weight of casein-soluble protein complex precipitate having about the following molecular weights measured in Daltons by the Gainer method:
- 68,600, 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000;
- 3to 9 weight percent of lactose;
- and
- 3 to 8 weight percent of minerals.
A curd comprising:
- 50 to 80 percent of water by weight;
- and
- 50 to 20 percent solids by weight, said solids comprising:
- 38-94 percent by weight of casein-soluble protein complex precipitate having about the following molecular weights measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000;
- 0-55 weight percent of butterfat;
- 3-9 weight percent of lactose;
- and
- 3-8 weight percent of minerals.
A food product comprising casein-soluble protein complex precipitate admixed with other ingredients, said precipitate comprising proteins having about the following molecular weights as measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100, 19,000.
A processed cheese comprising casein-soluble protein complex precipitate admixed with other ingredients, said precipitate comprising proteins having about the following molecular weights as measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000.
A process cheese comprising casein-soluble protein complex precipitate admixed with other ingredients, said precipitate comprising proteins having about the following molecular weights as measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000.
A process cheese food comprising casein-soluble protein complex precipitate admixed with other ingredients, said precipitate comprising proteins having about the following molecular weights as measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000.
A process cheese spread comprising casein-soluble protein complex precipitate admixed with other ingredients, said precipitate comprising proteins having about the following molecular weights as measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000.
A process cheese product comprising casein-soluble protein complex precipitate admixed with other ingredients, said precipitate comprising proteins having about the following molecular weights as measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000.
An imitation cheese comprising casein-soluble protein complex precipitate admixed with other ingredients, said precipitate comprising proteins having the following molecular weights as measured in Daltons by the Gainer method:
- 68,600;
- 62,900;
- 24,900;
- 23,500;
- 20,100;
- 19,000.
A process for making processed cheese from a curd of casein and soluble proteins recovered from an aqueous medium comprising:
- (a) adjusting the pH of the aqueous medium to an alkaline pH of less than about 8.0;
- then
- (b) heating the aqueous medium to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated aqueous medium for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (d) adjusting the temperature of the aqueous medium to the range of about 32.2.degree. C. and 76.7.degree. C.;
- and
- (e) adjusting the pH of the aqueous medium to the range of 4.2 to 5.5 to precipitate the casein-soluble protein complex in the aqeuous medium;
- then
- (f) separating the complex precipitate from the aqueous medium to recover a curd of casein and soluble proteins;
- and
- (g) admixing said curd with other ingredients of processed cheese to produce processed cheese.
A process for making process cheese from a curd of casein and soluble proteins recovered from an aqueous medium comprising:
- (a) adjusting the pH of the aqueous medium to an alkaline pH of less than about 8.0;
- then
- (b) heating the aqueous medium to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated aqueous medium for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (d) adjusting the temperature of the aqueous medium to the range of about 32.2.degree. C. and 76.7.degree. C.;
- and
- (e) adjusting the pH of the aqueous medium to the range of 4.2 to 5.5 to precipitate the casein-soluble protein complex in the aqueous medium;
- then
- (f) separating the complex precipitate from the aqeuous medium to recover a curd of casein and soluble proteins;
- and
- (g) admixing said curd with other ingredients of process cheese to produce process cheese.
A process for making natural cheese from a curd of casein and soluble proteins recovered from an aqueous medium comprising:
- (a) adjusting the pH of the aqueous medium to an alkaline pH of less than about 8.0;
- then
- (b) heating the aqueous medium to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated aqueous medium for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (d) adjusting the temperature of the aqueous medium to the range of about 32.2.degree. C. and 76.7.degree. C.;
- and
- (e) adjusting the pH of the aqueous medium to the range of 4.2 to 5.5 to precipitate the casein-soluble protein complex in the aqeuous medium;
- then
- (f) separating the complex precipitate from the aqueous medium to recover a curd of casein and soluble proteins;
- and
- (g) admixing said curd with other ingredients of natural cheese to produce natural cheese.
A process for making processed cheese from a curd of casein and soluble proteins recoverd from skim milk comprising:
- (a) adjusting the pH of the skim milk to an alkaline pH of less than about 8.0;
- then
- (b) heating the skim milk to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated skim milk for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (d) adjusting the temperature of the skim milk to the range of about 32.2.degree. C. to 76.7.degree. C.;
- and
- (e) adjusting the pH of the skim milk to the range of 4.2 to 5.5 to precipitate the casein-soluble protein complex in a whey;
- then
- (f) separating the complex precipitate from the whey to recover a curd of casein and soluble protein;
- and
- (g) admixing said curd with other ingredients of processed cheese to produce processed cheese.
A process for making process cheese from a curd of casein and soluble proteins recovered from skim milk comprising:
- (a) adjusting the pH of the skim milk to an alkaline pH of less than about 8.0;
- then
- (b) heating the skim milk to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated skim milk for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (d) adjusting the temperature of the skim milk to the range of about 32.2.degree. C. to 76.7.degree. C.;
- and
- (e) adjusting the pH of the skim milk to the range of ;4.2 to 5.5 to precipitate the casein-soluble protein complex in a whey;
- then
- (f) separating the complex precipitate form the whey to recover a curd of casein and soluble protein;
- and
- (g) admixing said curd with other ingredients of process cheese to produce process cheese.
A process for making natural cheese from a curd of casein and soluble proteins recovered from skim milk comprising:
- (a) adjusting the pH of the skim milk to an alkaline pH of less than about 8.0;
- then
- (b) heating the skim milk to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (c) holding the heated skim milk for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (d) adjusting the temperature of the skim milk to the range of about 32.2.degree. C. to 76.7.degree. C.;
- and
- (e) adjusting the pH of the skim milk to the range of 4.2 to 5.5 to precipitate the casein-soluble protein complex in a whey;
- then
- (f) separating the complex precipitate from the whey to recover a curd of casein and soluble protein;
- and
- (g) admixing said curd with other ingredients of natural cheese to produce natural cheese.
A process for making processed cheese from a curd recovered from cow's milk having casein and soluble proteins therein comprising:
- (a) admixing cow's milk with non-milk soluble proteins to form a solution;
- then
- (b) adjusting the pH of the solution to an alkaline pH of less than about 8.0;
- then
- (c) heating the solution to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (d) holding the heated solution for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (e) adjusting the temperature of the solution to the range of about 32.2.degree. C. and 76.7.degree. C.;
- and
- (f) adjusting the pH of the solution to the range of 4.2 to 5.5 to form a precipitate of the casein-soluble protein complex in a whey;
- then
- (g) separating the complex precipitate to recover the curd from the whey;
- and
- (h) admixing said curd with other ingredients of processed cheese to produce processed cheese.
A process for making process cheese from a curd recoverd from cow's milk having casein and soluble proteins therein comprising:
- (a) admixing cow's milk with non-milk soluble proteins to form a solution;
- then
- (b) adjusting the pH of the solution to an alkaline pH of less than about 8.0;
- then
- (c) heating the solution to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (d) holding the heated solution for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (e) adjusting the temperature of the solution to the range of about 32.2.degree. C. and 76.7.degree. C.;
- and
- (f) adjusting the pH of the solution to the range of 4.2 to 5.5 to form a precipitate of the casein-soluble protein complex in a whey;
- then
- (g) separating the complex precipitate to recover the curd from the whey;
- and
- (h) admixing said curd with other ingredients of process cheese to produce process cheese.
A process for making natural cheese from a curd recovered from cow's milk having casein and soluble proteins therein comprising:
- (a) admixing cow's milk with non-milk soluble proteins to form a solution;
- then
- (b) adjusting the pH of the solution to an alkaline pH of less than about 8.0;
- then
- (c) heating the solution to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C.;
- and
- (d) holding the heated solution for a time period sufficient to permit the formation of casein-soluble protein complex;
- then
- (e) adjusting the temperature of the solution to the range of about 32.2.degree. C. and 76.7.degree. C.;
- and
- (f) adjusting the pH of the solution to the range of 4.2 to 5.5 to form a precipitate of the casein-soluble protein complex in a whey;
- then
- (g) separating the complex precipitate to recover the curd from the whey;
- and
- (h) admixing the curd with other ingredients of natural cheese to produce natural cheese.
A process for the preparation of a precipitate of casein and whey protein from a milk product containing casein and whey protein, which comprises:
- (a) adjusting the pH of said milk product to a value in the range of from 7.0 to 7.5;
- (b) heating the product obtained in step (a) at a temperature in the range of about 65.6.degree. C. to 85.degree. C. for a time sufficient to form a casein-whey protein complex;
- (c) cooling the product obtained in step (b) to a temperature in the range of about 32.2.degree. C. to 76.7.degree. C.;
- (d) reducing the pH of the cooled solution to a value in the range of 4.2 to 5.5;
- and
- (e) isolating the resulting precipitate.
Dependencies are inferred from the claim text.