US4379170A
Expired / Lapsed
US
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Process for manufacture of cheese
Assignee: Kraft Inc
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Filing: 1977-11-30
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Granted: 1983-04-05
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Expires: 1997-11-30
Abstract
Abstract A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.
Inventors
- 👤 David H. Hettinga
- 👤 Robert J. Wargel
- 👤 Richard C. Tripp
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 07:30
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/02; A23C19/032; A23C19/0328; A23C19/028; A23C19/0285; A23C19/0321; A23C19/05; A23C19/055; C; C25; C25D; C25D11/00; C25D11/02; C25D11/04; C25D11/18; C25D11/20; C25D11/22; A23C2210/00; A23C2210/25; A23C2210/254; Y; Y10; Y10T; Y10T428/00; Y10T428/13; Y10T428/131; Y10T428/31504; Y10T428/31551; Y10T428/31609; Y10T428/31612; Y10T428/31645
Claims Analysis
Total Claims: 28
Claim 1
Independent Claim
166 words
In a process for the manufacture of cheese the steps of preparing a non-hydrolyzed milk protein composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for fat, said milk protein composition being prepared by removing water and fermentable sugars from milk, separately preparing a hydrolyzed milk protein composition by treating a milk protein with a protease to hydrolyze this milk protein and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk protein composition with said non-hydrolyzed milk protein composition, the hydrolyzed milk protein composition having a trichloroacetic acid soluble tyrosine in an amount between about 500 and about 3000 micrograms per milliliter and providing a minor portion of the protein in the cheese, adding a culture to the mixture, adding a coagulant to cause setting, breaking the set mixture to provide curd and whey, firming the curd by cooking, draining whey from the curd, and recovering and pressing the curd.
Claim 2
Dependent Claim
166 words
In a process for the manufacture of cheese the steps of preparing a non-hydrolyzed milk protein composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for fat, said milk protein composition being prepared by removing water and fermentable sugars from milk, separately preparing a hydrolyzed milk protein composition by treating a milk protein with a protease to hydrolyze this milk protein and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk protein composition with said non-hydrolyzed milk protein composition, the hydrolyzed milk protein composition having a trichloroacetic acid soluble tyrosine in an amount between about 500 and about 3000 micrograms per milliliter and providing a minor portion of the protein in the cheese, adding a culture to the mixture, adding a coagulant to cause setting, breaking the set mixture to provide curd and whey, firming the curd by cooking, draining whey from the curd, and recovering and pressing the curd.
Claim 3
Dependent Claim
21 words
The process in accordance with claim 1, wherein the protein in said non-hydrolyzed milk protein composition is substantially in micellar form.
Claim 4
Dependent Claim
30 words
The process in accordance with claim 1, wherein the quantity of hydrolyzed milk protein constitutes between about 5 percent and about 50 percent of the total protein in the curd.
Claim 5
Dependent Claim
18 words
The process in accordance with claim 1, wherein the proteases are selected from proteases used in cheese making.
Claim 6
Dependent Claim
30 words
The process in accordance with claim 1, wherein the milk protein composition is prepared by ultrafiltration of milk to remove a major portion of the fermentable sugars and unbound salts.
Claim 7
Dependent Claim
33 words
The process in accordance with claim 1, wherein the fermentable sugars are present in the non-hydrolyzed milk protein composition at a level of greater than 2 percent by weight on a dry basis.
Claim 8
Dependent Claim
47 words
The process in accordance with claim 1, wherein in the milk protein composition the protein is present at a level between about 35 percent and about 80 percent and fat is present at a level between about 25 percent and about 50 percent, on a dry basis.
Claim 9
Dependent Claim
21 words
The process in accordance with claim 7, wherein at least 5 percent of the salts are complexed with the non-hydrolyzed protein.
Claim 10
Dependent Claim
18 words
The process in accordance with claim 1, wherein the milk protein composition is substantially dry and is reconstituted.
Claim 11
Dependent Claim
19 words
In a process in accordance with claim 1, in which the hydrolyzed milk protein is dry and is reconstituted.
Claim 12
Dependent Claim
18 words
In a process in accordance with claim 9, wherein the hydrolyzed milk protein is dry and is reconstituted.
Claim 13
Dependent Claim
19 words
In a process in accordance with claim 1, wherein the protein in said milk protein composition is substantially undenatured.
Claim 14
Dependent Claim
34 words
A process in accordance with claim 1, wherein the non-hydrolyzed milk protein composition is prepared from a material obtained by removing a major portion of fermentable sugars and unbound salts from dry milk solids.
Claim 15
Dependent Claim
169 words
In a process for the manufacture of cheese the steps of preparing a non-hydrolyzed milk protein composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat, said milk protein composition being prepared by removing water and fermentable sugars from milk, separately preparing a hydrolyzed milk protein composition by treating milk protein with a protease to hydrolyze this portion of milk protein and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk protein with said milk protein composition, treating milk fat with a lipase to hydrolyze the milk fat and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk fat with the said milk protein composition and said hydrolyzed milk protein composition, adding a culture to the mixture, adding a coagulant to cause setting, breaking the set mixture to provide curd and whey, firming the curd by cooking, draining whey from the curd, and recovering and pressing the curd.
Claim 16
Dependent Claim
169 words
In a process for the manufacture of cheese the steps of preparing a non-hydrolyzed milk protein composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat, said milk protein composition being prepared by removing water and fermentable sugars from milk, separately preparing a hydrolyzed milk protein composition by treating milk protein with a protease to hydrolyze this portion of milk protein and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk protein with said milk protein composition, treating milk fat with a lipase to hydrolyze the milk fat and to develop cheese flavor components and precursors therefor, mixing the hydrolyzed milk fat with the said milk protein composition and said hydrolyzed milk protein composition, adding a culture to the mixture, adding a coagulant to cause setting, breaking the set mixture to provide curd and whey, firming the curd by cooking, draining whey from the curd, and recovering and pressing the curd.
Claim 17
Dependent Claim
24 words
A process in accordance with claim 14, in which the hydrolyzed milk fat comprises at least 5 percent of the fat in the product.
Claim 18
Dependent Claim
18 words
A process in accordance with claim 14, wherein the lipase is selected from lipases used in cheese making.
Claim 19
Dependent Claim
17 words
A process in accordance with claim 14, wherein the milk fat is in cream obtained from milk.
Claim 20
Dependent Claim
42 words
A process in accordance with claim 14, wherein milk is separated to provide said milk protein composition and cream, wherein a minor portion of said milk protein composition is separately hydrolyzed, and wherein a minor portion of the cream is separately hydrolyzed.
Claim 21
Dependent Claim
31 words
A process in accordance with claim 14 in which whole milk is treated to remove a major portion of the fermentable sugars and unbound salts to provide the milk protein composition.
Claim 22
Dependent Claim
22 words
A process in accordance with claim 19, wherein a minor portion of the treated whole milk is treated with proteases and lipases.
Claim 23
Dependent Claim
14 words
A process in accordance with claim 18, wherein the cream is dried and reconstituted.
Claim 24
Dependent Claim
20 words
A process in accordance with claim 13 wherein the protein in said milk protein composition is substantially in micellar form.
Claim 25
Dependent Claim
13 words
A process in accordance with claim 22 wherein the protein is substantially undenatured.
Claim 26
Dependent Claim
30 words
A process in accordance with claim 14 wherein the milk protein composition is prepared by ultrafiltration of milk to remove a major portion of the fermentable sugars and unbound salts.
Claim 27
Dependent Claim
56 words
A process in accordance with claim 14 wherein the non-hydrolyzed milk protein composition is prepared by separation of whole milk into skim milk and cream, wherein the skim milk is ultrafiltered to provide a retentate having a major portion of the fermentable sugars and unbound salts removed, and wherein the retentate is combined with the cream.
Claim 28
Dependent Claim
22 words
A process in accordance with claim 14, wherein an edible vegetable fat is added having an Iodine Value in excess of 70.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1986-04-04 | 1986-10-04 | 1987-04-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-04-04 | 1990-10-04 | 1991-04-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-04-04 | 1994-10-04 | 1995-04-05 | $7700.00 | Window Closed / Lapsed |