Process for making a cheese product using transglutaminase
US6572901B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | May 2, 2001 |
| Grant date | Jun 3, 2003 |
| Priority date | — |
| Expiry date | May 2, 2021 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y203/02013
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy liquid by adding an acidifying agent and a transglutaminase to the dairy liquid under conditions sufficient to crosslink at least a portion of proteins in the dairy liquid to provide both a curd comprising a crosslinked dairy liquid and a liquid whey, cutting and cooking the curd, separating the curd from the liquid whey, and collecting the curd. Many specific embodiments are provided. Additionally, the current invention provides a product made by the process. The cheese products, especially soft cheeses such cream cheese and cottage cheese, exhibit less syneresis than similar cheeses prepared by conventional methods.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.