Process for making cheese using transglutaminase and a non-rennet protease
AssigneeKraft Foods, Inc.
InventorsXiao-Qing Han, Joseph E. Spradlin
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Abstract
The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.
Claims11
A process for making a cheese curd retaining protein products originating from whey protein, wherein the process comprises the sequential steps of
- (i) heating a dairy liquid to a temperature in the range of about 55 to about 90.degree. C. for at least about 2 minutes;
- (ii) cooling the heat treated dairy liquid to a temperature in the range of about 30 to about 65.degree. C.;
- (iii) contacting the cooled dairy liquid with a transglutaminase to provide a modified dairy liquid;
- (iv) contacting the modified dairy liquid with a non-rennet protease to form cheese curd and whey liquid;
- and
- (v) separating the cheese curd from the whey liquid.
Dependencies are inferred from the claim text.