Incorporation of soy proteins in cheese

Details Incorporation of soy proteins in cheese Incorporation of soy proteins in cheese

A - Human Necessities

23

C

A23C 19/093 (2006.01) A23C 19/055 (2006.01) A23J 3/16 (2006.01)

Patent

CA 2358320

A method for preparing cheeses, preferably natural cheeses, containing significant levels of soy protein is provided. The process uses enzymes (preferably proteinase) to treat the soy ingredients and to form soy protein hydrolyzates. The enzyme-treated soy ingredients are complexable with casein micelles. After a heat treatment step to deactivate the enzymes, the soy protein hydrolyzate is added to a milk substrate which is then clotted, preferably using conventional rennet, to form curds and whey. After separating the curds and whey, the curd is converted to cheese using conventional cheese-making procedures. Without the initial enzyme treatment, the intact soy ingredients would interfere with milk clotting, thereby preventing the formation of a normal cheese curd. The partially hydrolyzated soy protein used in the present invention does not significantly interfere with milk clotting mechanisms. Cheeses containing up to about 30 percent soy ingredients can be obtained.

Affiliated with

Also associated with

Rating

Incorporation of soy proteins in cheese does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Incorporation of soy proteins in cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Incorporation of soy proteins in cheese will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1735060