Pasta filata-type cheese process
AssigneeSchreiber Foods, Inc.
InventorsJeng-Jung Yee, Rajagopalan Narasimhan
Life of this patent
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Abstract
A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese ingredients to form a mixture and plasticizing the mixture to form the cheese.
Claims33
A process for making a pasta filata-type cheese with casein having bound calcium in the range from about 1000 mg to about 3000 mg per 100 g of casein and soluble proteins said process comprising the following steps:
- (a) modifying soluble proteins to reduce reactivity of said proteins toward casein so as to produce modified soluble proteins, reactivity of said soluble proteins toward casein being reduced sufficiently to produce cheese having stringy structure and stretchy characteristics of pasta filata type cheese;
- (b) combining said casein said modified soluble proteins and cheese ingredients which comprise fat to form a mixture;
- (c) plasticizing the mixture to form said pasta filata-type cheese.
A process for making a pasta filata-type cheese from casein, soluble proteins and cheese ingredients, said process comprising the following steps:
- (a) adjusting the calcium content of said casein to produce casein having bound calcium in the range from about 1000 mg to about 3000 mg per 100 g of casein;
- (b) modifying said soluble proteins to reduce reactivity of said proteins toward casein so as to produce modified soluble proteins, the reactivity of said soluble proteins toward casein being reduced sufficiently so that the produced cheese has stringy structure and stretchy characteristics of pasta filata-type cheese;
- (c) combining said casein of step (a), said modified soluble proteins, and cheese ingredients which comprise fat to produce a mixture;
- and,
- (d) plasticizing said mixture to produce said pasta filata-type cheese.
A process for making a pasta filata-type cheese from a feed stock comprising casein, whey proteins and cheese ingredients which comprise fat, said process comprising the following steps:
- (a) separating said feedstock into a casein fraction and a whey protein fraction;
- (b) modifying the whey protein fraction to reduce reactivity of said whey proteins toward casein so as to produce modified whey proteins, said reactivity toward casein being sufficiently reduced so as to produce cheese with stringy structure and stretchy characteristics of pasta filata-type cheese;
- (c) adjusting the calcium content of the casein fraction, so as to produce casein having a range from about 1000 mg to about 3000 mg per 100 g of casein;
- (d) combining the casein, the modified whey proteins and cheese ingredients comprising fat to produce a mixture and,
- (e) plasticizing the mixture to form a homogeneous plastic mass.
Dependencies are inferred from the claim text.