An improved process for making a cheese product using...

Details An improved process for making a cheese product using... An improved process for making a cheese product using...

A - Human Necessities

23

C

A23C 19/04 (2006.01) A23C 19/032 (2006.01) A23C 19/045 (2006.01) A23C 19/076 (2006.01) A23C 19/08 (2006.01)

Patent

CA 2383633

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.

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