Process for manufacture of cheese
US4379170A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 30, 1977 |
| Grant date | Apr 5, 1983 |
| Priority date | — |
| Expiry date | Nov 30, 1997 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10T428/31645
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.