Cheese manufacture using highly active proteolytic enzymes

Claim 2

AN IMPROVED METHOD FOR PRODUCING A HIGH QUALITY CHEESE CURD HAVING A VIABLE BACTERIAL CULTURE INCORPORATED THEREIN FOR FLAVOR AND TEXTURE DEVELOPMENT UTILIZING HIGLY ACTIVE PROTEOLYTIC ENZYMES, SAID METHOD COMPRISING: ADDING A HIGLY ACTIVE PLANT-DERIVED PROTEOLYTIC ENYZME TO MILK IN AN AMOUNT OF ABOUT 2 TO 40 MGS. PER LITER OF MILK, THE ENZYME BEING CHARACTERIZED AS PRODUCING AN UNSTABLE COAGULUM WHEN UNCONTROLLED AND BEING ONE SELECTED FROM THE GROUP CONSISTING OF BROMELAIN, PAPAIN, FICIN AND MIXTURES THEREOF; TOTALLY INACTIVATING SAID ENZYME AFTER A SUFFICIENT PERIOD OF TIME TO ALTER THE PROTEIN CASEIN OF SAID MILK TO PARACASEIN BUT INSUFFICIENT TO PRODUCE EXCESSIVE HYDROLYSIS OF SAID CASEIN; THEN ADDING A BACTERIAL CULTURE AFTER TGHE ENZYME HAS BEEN TOTALLY INACTIVATED, AND THEREAFTER COAGULATING THE ALTERED CASIN, SAID COAGULATION BEING CHARACTERIZED BY THE FORMATION OF A STABLE COAGULUM WITH A VIABLE BACTERIAL CULTURE INCORPORATED THEREIN.

Claim 3

The method of claim 1 wherein milk is first heated to a temperature of about 80* to 130* F. prior to the addition of said enzyme.

Claim 4

The method of claim 1 wherein said enzyme is inactivated within approximately 10-30 minutes after having been added to said milk.

Claim 5

The method of claim 1 wherein said highly active proteolytic enzyme is inactivated by adding hydrogen peroxide, the hydrogen peroxide being added in an amount to totally inactivate all enzyme proteolytic activity, and subsequently adding catalase, the catalase being added in a sufficient amount to remove all excess hydrogen peroxide.

Claim 6

A method of claim 4 wherein said hydrogen peroxide is added in an amount of about 10 to 20 ml. of 3% hydrogen peroxide per liter of milk and said catalase is commercial catalase being added in an amount of about 2 to 5 ml. per 100 ml. of 3% hydrogen peroxide utilized.

Claim 7

The method of claim 1 wherein said added bacterial culture is allowed to incubate for about 50-65 minutes before said coagulation step.

Claim 8

A method as set forth in claim 1 wherein said coagulating step is performed by adding a food grade acid, said acid being added in an amount to adjust the pH of the mixture to approximately pH 5.0 to 6.3.

Claim 9

A method as set forth in claim 1 wherein said coagulating step is carried out by adding about 8-12 grams per liter of milk of D-glucono-delta-lactone to said milk mixture.

Claim 10

A method as set forth in claim 1 wherein said altered casein is coagulated by incorporating additional soluble calcium ions into the mixture, said calcium ions being in the form of a soluble calcium salt.

Claim 11

An improved method for producing a high quality cheese curd utilizing highly active proteolytic enzymes comprising: heating milk to a temperature of between 80* to 130* F.; adding a highly active proteolytic enzyme in an amount of about 2 to 40 mgs. per liter of milk, said enzyme being selected from the group consisting of bromelain, papain and ficin; inactivating said enzyme after the milk protein casein has been altered sufficiently to produce a stable coagulum but before excessive hydrolysis occurs, said inactivation being performed by the addition of hydrogen peroxide in an amount to totally inactivate all enzyme activity; removing all excess hydrogen peroxide remaining in the mixture, said hydrogen peroxide being removed by incorporating a sufficient amount of commercial catalase into the mixture; then adding a bacterial culture to the mixture; and thereafter coagulating the altered casein, said coagulation being characterized by the formation of a stable coagulum.

Claim 12

An improved method for producing a high quality cheese curd utilizing highly active proteolytic enzymes comprising: heating milk to a temperature of between 80* to 130* F.; adding a highly active proteolytic enzyme in an amount of about 2 to 40 mgs. per liter of milk, said enzyme being selected from the group consisting of bromelain, papain and ficin; inactivating said enzyme after the milk protein casein has been altered sufficiently to produce a stable coagulum but before excessive hydrolysis occurs, said inactivation being performed by the addition of hydrogen peroxide in an amount to totally inactivate all enzyme activity; removing all excess hydrogen peroxide remaining in the mixture, said hydrogen peroxide being removed by incorporating a sufficient amount of commercial catalase into the mixture; then adding a bacterial culture to the mixture; and thereafter coagulating the altered casein, said coagulation being characterized by the formation of a stable coagulum.