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US 7,799,358 B2Granted
Compositions and methods for improving curd yield of coagulated milk products
OwnerMichael K. Weibelinventor
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Abstract
Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.
Claims19
A method for enhancing curd yield of coagulated milk products, comprising:
- (a) providing a milk base consisting essentially of an admixture of milk and at least one structurally expanded cellulose (SEC), said milk base containing from about 0.05% to about 0.5% of SEC solids based on the weight of the milk present in said milk base;
- (b) inoculating said milk base with a culture appropriate for the coagulated milk product to be produced;
- (c) forming a coagulum from the inoculated milk base;
- (d) dividing said coagulum into pieces;
- and
- (e) expressing water from the coagulum pieces to form isolated curds, said SEC producing an increase in curd yield in the resulting coagulated milk product, the increase being a function of increasing concentration of SEC solids in said milk base.
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Dependencies are inferred from the claim text.