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 cellulose 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.
Claims3
A method for preparing a milk base for the production of enhanced yield coagulated milk products by admixing milk with at least one structurally expanded cellulose (SEC), the resulting admixture consisting essentially of milk and from about 0.05% to about 0.5% of SEC solids, based on the weight of said milk, thereby forming said milk base, said milk base being effective to increase curd yield in a coagulated milk product that results upon inoculation of said milk base with a culture that produces said product, said increase being in the range of 8.5% to 33%, compared to the same coagulated milk product that does not include said SEC.
Dependencies are inferred from the claim text.