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US 4,927,644 AGranted
Preferential entrainment of enzymes in cheese curds
AssigneeGenencor, Inc.
InventorsMichael V. Arbige, Scott C. Silver
Life of this patent
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Abstract
The invention relates to a novel method for preferentially entraining a lipase or protease substantially into cheese curds when making curds and whey. An insoluble enzyme particle size of at least about 0.20 microns is selected or formed, and upon curd formation the insoluble particle will substantially be entrained therein, thus, leading to a substantial reduction in the amount of enzyme lost in the whey without the need to add additional complexing or immobilizing agents.
Claims4
A process for improving the amount of protease or lipase which is entrained into cheese curds from milk comprising:
- (a) selecting insoluble particles having a size of at least about 0.20 microns;
- said particles consisting essentially of a protease or lipase enzyme from a microbial source;
- (b) adding to milk an amount of the selected protease or lipase particles sufficient to achieve the desired entrainment of the particles in the cheese curds;
- and
- (c) forming curds and whey from the milk of step (b).
2 more elements
Dependencies are inferred from the claim text.