Preferential entrainment of enzymes in cheese curds
US4927644A · kind A · utility
2Cited by
3References
4Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 25, 1987 |
| Grant date | May 22, 1990 |
| Priority date | — |
| Expiry date | Jun 25, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2220/106
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.